Nutritionally balanced snack food compositions

ABSTRACT

Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with—healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.

CROSS REFERENCE TO RELATED APPLICATIONS

The application claims the benefit of U.S. Provisional Application Ser.No. 60/196,850 filed on Apr. 12, 2000, in the name of Prosise et al.

FIELD OF THE INVENTION

The present invention relates to nutritious snack compositions, andmixes from which nutritious snack compositions can be prepared. Mostspecifically, the present invention relates to traditional snacks havingbalanced nutritional profiles. Processes for making nutritious snackcompositions and mixes used to prepare nutritious snack compositions, aswell as methods of using said nutritious snack compositions, are alsodisclosed.

BACKGROUND OF THE INVENTION

It is common for snacks to be convenient and tasty but unhealthy, likecandy bars, cheese crackers, and similar traditional snacks;inconvenient to prepare or perishable like fruits and vegetables; ornutritious and convenient but unappealing like health foods. Due tohealth concerns, many consumers initially turn to health food bars ordrinks but, due to the undesirable flavor, texture or appearance ofthese products, soon find themselves replacing these products withtraditional snacks.

Although traditional snacks are appealing, they have a negative impacton the physical and mental health of consumers. In particular, it isappreciated that the high fat and calorie load and low dietary fiberlevel of traditional snacks can contribute to obesity and many of thechronic diseases, such as coronary heart disease, stroke, diabetes, andcertain types of cancer. The following list of traditional snackshighlights the significant fat content, caloric contribution from fat,and minimal dietary fiber content of traditional snack foods(Pennington, J., Bowes & Church's Food Values of Portions Commonly Used,17th edition, 1998, Lippincott, Philadelphia).

Serving % Kcal Size Total Grams from Grams Food item (Grams) Kcal FatFat Fiber Snickers Candy Bar 61 292 15 46.2 1.5 Nabisco Ritz Bits 30 1609.0 50.6 1.0 Crackers Nabisco Peanut Butter 31 150 8.0 48.0 1.0 RitzBits Lance Cheese On 37 181 9.0 44.8 — Wheat Crackers Lance PeanutButter On 37 192 11 51.6 — Wheat Crackers

It is known that many consumers prefer traditional snacks to nutritiousfoods. It is also known that consumers associate the form of a snackfood with the enjoyment of the eating experience. Thus, consumers aremore likely to consume a snack that is nutritious, and thereby obtainthe benefits of the nutritious snack, when the nutritious snack issimilar, at least in form, to an appealing but unhealthy traditionalsnack. In short, many consumers associate snack appeal with snack form.As a result, what is needed is one or more snack foods having balancednutritional profiles and the form of a traditional snack.

Unfortunately, numerous technical obstacles have blocked the developmentof nutritionally balanced traditional snacks. In particular, previousattempts at producing said snacks have resulted in products that havepoor textures, tastes and appearances. The following sampling oftechnical challenges and obstacles clarify why the food industry hasfailed to provide the consumer with nutritionally balanced traditionalsnacks.

The key technical challenge associated with producing nutritionallybalanced snack foods and mixes is achieving fat reduction, while at thesame time incorporating sufficient amounts of protein and dietary fiberto achieve a balanced nutritional profile. This challenge ismultidimensional as it has numerous formulation and process facets. Itis known that snack food formulations tend to be high in fat andcarbohydrate, while being low in dietary fiber and protein, thus theyare nutritionally unbalanced. Also, it is known that decreasing a snackfood's fat level while increasing its dietary fiber and protein levelscan, depending on the magnitude of changes, seriously compromiseprocessability, taste and texture. These same barriers have kept mixes,from which the consumer could produce nutritionally balanced traditionalsnacks, from the consumer.

Specifically, digestible fat reduction has proven to be a formulationand process obstacle for the food industry. In fact, the literature hasnoted that consumers have been complaining, even if they have not beenfully articulating, “that something is missing” in their low-fat,low-calorie foods. According to the literature, that something may be anopioid stimulator as an opioid-releasing effect has been correlated tocombinations of sugar and fat. (Adam Drewnowski, Trends in Food Science& Technology, April, 1992). Drewnowski noted that high-sugar, high-fatfoods figure most heavily in food cravings and overeating. Naloxoneadministrations reduced the appeal of such foods in a study group ofbinge eaters. Conversely, Drewnowski cites clinical studies linkingopiate addiction (to substances like opium and heroin) to sweetcravings. In short, fully duplicating the sensation of fat alone mayprove a chimera until other taste stimulating components, combination ofcomponents or processes are identified. When the difficulties associatedwith formulating a low fat snack are combined with the difficultiesassociated with formulating high protein and fiber snacks, such asoff-tastes and the loss of dough elasticity, the magnitude of thechallenge associated with formulating nutritionally balanced traditionalsnacks becomes apparent.

In addition to formulation hurdles, the snack food industry has beenfaced with serious processing challenges. For example, many processesused to produce snacks require frying—a process that results in snackshaving a 30-50% fat content. In an effort to reduce fat levels the foodindustry has resorted to baking processes. While baked snacks such aspotato or corn chips have reduced fat contents, they tend to be lesspalatable as they are very dry, and have poor mouth melts and flavordisplays. Thus, it is known that attempting to improve a singleparameter of a snack typically requires that at least one otherdesirable parameter be sacrificed. As a result, the challenge ofproducing a nutritionally balanced fried snack has gone unanswered, asit requires a reduction in digestible fat and a significant increase inprotein and fiber.

An additional processing challenge exists for baked goods, as theincorporation of high levels of protein and dietary fiber results in theloss of dough elasticity. Here, the snack fails to process well as thereare generally not enough structure forming components left in theformulation to permit dough sheeting. When combined with formulationchallenges mentioned above, it is obvious why the food industry hasfailed to provide nutritionally balanced traditional baked snacks.

In summary, while not an exhaustive list, the sampling of challenges andobstacles detailed above clarify why the food industry has been unableto provide the consumer with nutritionally balanced traditional snacks.As a result, there remains a need for one or more nutritionally balancedtraditional snacks.

Applicants have extensively researched the psychology of eating, thenutritional needs of consumers, and the processing characteristics ofnutritious materials. From these efforts, Applicants have recognized theneed for one or more nutritionally balanced traditional snack foods.Surprisingly, despite numerous technical hurdles, Applicants havedeveloped multiple embodiments of nutritionally balanced snack foods.The majority of these embodiments have an appeal that is similar totheir fat and sugar laden, unhealthy counterparts. Specific embodimentsof Applicants' invention include, but are not limited to, potato crisps,snack crackers, dips, crackers and dip contained in separatecompartments of a single package, filled crackers, filled bars, cookiesand mixes that allow the consumer to prepare said appealing nutritioussnacks.

Thus, an object of the present invention is to provide a genus ofnutritionally balanced traditional snack foods.

Another object of the present invention is to provide a genus ofnutritionally balanced traditional snack foods that have an appeal thatis the same or similar to traditional snack foods.

Another object of the present invention is to provide a genus of mixesthat consumers can use to prepare nutritionally balanced traditionalsnack foods.

Another object of this invention is to provide processes for makingnutritionally balanced traditional snack foods; and mixes that consumerscan use to prepare said foods.

Still another object of this invention is to provide methods of usingsaid nutritionally balanced traditional snack foods and mixes to improvethe health of a mammal, particularly a human.

These and other objects will become apparent from the following detaileddescription.

SUMMARY OF THE INVENTION

The present invention concerns nutritionally balanced traditional snackfoods having water activities less than 0.90 and comprising, on a singleserving reference basis:

a.) at least 5 grams of amino acid source;

b.) less than 3 grams of digestible fat; and

c.) a carbohydrate that provides the balance of the total caloric valueof said snack foods and at least about 2.5 grams of dietary fiber.

DEFINITIONS

As used herein, the term “traditional snack” means: 1) baked goodsselected from the group consisting of cookies, brownies, filledcrackers, snack cakes, pies, granola bars, and toaster pastries; 2)salted snacks selected from the group consisting of potato crisps, cornchips, tortilla chips, filled extruded snacks, enrobed extruded snacksand pretzels; 3) specialty snacks selected from the group consisting ofdips, spreads, meat snacks and rice/corn cakes; and 4) confectionarysnacks. For purposes of this invention, cereals are not considered to bea traditional snack, as they are normally considered and consumed as amain meal or breakfast food.

As used herein, the term “nutritionally balanced ”, when used todescribe a food, means that a single serving or reference serving of thefood provides a nutritionally desirable level of fat, protein or aminoacid source, and fiber.

As used herein, the term “single serving” means any quanity of foodsold, marked, described, advertised, or implied to be equivalent to asingle size or unit. For example, in the U.S., single serving sizes forfoods are defined in the FDA Labeling Rules as contained in 21 CFR§101.12 which is incorporated herein by reference in its entirety.

As used herein, the term “an amino acid source” means a materialcontaining amino acids. Said amino acid source may include or be derivedfrom, but is not limited to, plant proteins, animal proteins, proteinsfrom single cell organisms and free amino acids.

As used herein, the terms “fat” refers to the total amount ofdigestible, partially digestible and nondigestible fats or oils that arepresent in the embodiments of the present invention.

As used herein, the terms “lipid”, “fat” and “oil” are synonymous.

As used herein, the terms “carbohydrate” refers to the total amount ofsugar alcohols, monosaccharides, disaccharides, oligosaccharides,digestible, partially digestible and non-digestible polysaccharides; andlignin or lignin like materials that are present in the embodiments ofthe present invention.

As used herein, the term “dietary fiber” refers to the group of foodcomponents derived from plant material, or analogous carbohydrates, thatare resistant to digestion and absorption in the human small intestine.This includes various polysaccharides, oligosaccharides, polyfructans,and lignins that are resistant to digestion. The term analogouscarbohydrates in the above definition refers to carbohydrate compoundsthat may not be specifically derived from plant material, however, areresistant to digestion and absorption in the human small intestine (e.g.a synthetic non-digestible polysaccharide or oligosaccharide, such aspolydextrose).

As used herein, the terms “total dietary fiber” and “dietary fiber” aresynonymous.

As used herein, the terms “ready-to-eat” when used to describe a food,means that after manufacture and packaging, the food product requires noadditional processing, including but not limited to cooking, baking,microwaving, boiling, frying; or combination with components outside ofthe product's packaging to acheive the novel combination of balancednutrition and taste that Applicants are claiming. However, this does notrule out that one or all of the parameters of Applicants' nutritioustraditional snack compositions may be improved when said compositionsare processed further or combined with other foods.

As used herein, the term “substantially anhydrous” means having a wateractivity of less than about 0.3.

As used herein, the term “predominately anhydrous” means having a wateractivity of less than about 0.6.

As used herein, the articles a and an when used in a claim, for example,“an amino acid source” or “a fat” is understood to mean one or more ofthe material that is claimed or described.

As used herein, the term “active level”, as it relates to the amount ofdesired material in an ingredient, refers to the level of the desiredmaterial in the ingredient, as measured by the methods for quantifyingcomponents of Applicants' invention, as detailed in the presentapplication. For example, for fiber containing ingredients, the activelevel would be the actual percent fiber in the ingredient, as measuredby the method for quantifying fiber as detailed in the presentapplication.

Publications, patents, and patent applications are referred tothroughout this disclosure. All references cited herein are herebyincorporated by reference.

All percentages and ratios are calculated by weight unless otherwiseindicated. All percentages and ratios are calculated based on the totalcomposition unless otherwise indicated.

Unless otherwise noted, all component or composition levels are inreference to the active level of that component or composition, and areexclusive of impurities, for example, residual solvents or by-products,which may be present in commercially available sources.

DETAILED DESCRIPTION OF THE INVENTION

Providing nutritionally balanced traditional snacks and mixes from whichsaid snacks can be made has been a challenge that has not been met bythe food industry. Before a solution to the above referenced problemscan be appreciated, it is important to understand how snack foods areclassified and the magnitude of the complexities arising from productstructure, composition and processing.

Snack Food Classifications

Snacks are generally divided into 5 broad groups: baked goods, saltedsnacks, specialty snacks, confectionery snacks, and naturally occurringsnacks. Baked goods include but are not limited to cookies, crackers,sweet goods, snack cakes, pies, granola/snack bars, and toasterpastries. Salted snacks include but are not limited to potato chips,corn chips, tortilla chips, extruded snacks, popcorn, pretzels, potatocrisps, and nuts. Specialty snacks include but are not limited to dips,dried/fruit snacks, meat snacks, pork rinds, health food bars such asPower Bars® and rice/corn cakes. Confectionery snacks include variousforms of candy. Naturally occurring snack foods include nuts, driedfruits and vegetables. Traditional snacks cut across the 5 groups asthey comprise select species of snacks, including but not limited tocookies, brownies, filled crackers, snack cakes; pies, potato crisps,corn chips, tortilla chips, filled extruded snacks, enrobed extrudedsnacks, pretzels, spreads or dips, rice/corn cakes and confectionerysnacks.

Unfortunately numerous obstacles and technical challenges have kept themost desirable nutritionally balanced traditional snacks and mixes fromthe consumer. The key obstacle associated with producing nutritionallybalanced snack foods and mixes is achieving fat reduction, while at thesame time incorporating sufficient amounts of protein and dietary fiberto achieve a balanced nutritional profile. The problems associated withfat reduction and increased protein and fiber levels can be classifiedas either formulation or process challenges. In short, even if tastecriteria are placed aside, there are numerous technical hurdles toovercome before a nutritionally balanced traditional snack or mix can beproduced.

Formulation & Nutritional Components

The key formulation obstacle associated with producing nutritionallybalanced traditional snack foods and mixes is achieving fat reduction,while at the same time incorporating sufficient amounts of protein anddietary fiber to achieve a balanced nutritional profile. Traditionalsnack foods typically contain 30-50% fat. The high fat levels may resultfrom the product's formulation or may be introduced in a frying orseasoning process. Thus, for snacks, such as salted snacks, reducing thefat level to the recommended 3 grams per serving requires either achange in formulation or processing. The standard industry “fix” to thefat reduction problem is to bake rather than fry snacks. While bakedsnacks, such as potato chips or corn chips, have reduced fat contentsthey tend to be unpalatable as they are very dry, and have poor mouthmelts and flavor displays.

Even traditional baked snacks such as crackers, filled crackers, andcookies may contain high levels of fat (20-30%). In most cases, fat isintentionally added to the dough during formulation to enhanceprocessibility or taste, indirectly added as inherent fat or istopically sprayed on after baking. Unfortunately, with baked snacks hereare no known process alternatives to baking.

Despite the food industry's failure to resolve the above mentioned fatreduction problems, Applicants have discovered that fat reduction can beachieved and taste, texture and processibility maintained, if thecorrect combination of processing and formulation changes are made.While not to be bound by theory. Applicants believe that thesubstitution of a baking process in place of frying results instructural differences in snack products that lead to poor tastes andtextures. Furthermore, Applicants believe that the structuraldifferences are caused due to heat transfer differences between the twoprocesses. As a result of this realization, Applicants experimented withnondigestible lipids, partially digestible lipids and mixtures thereofand determined that these lipids have similar heat transfercharacteristics as digestible lipids. Thus, Applicants realized that afrying process, wherein the digestible lipids are replaced withnondigestible lipids, partially digestible lipids or mixtures thereof,would result in a snack having the desired structure without thedigestible fat that is imparted by traditional frying processes. Inshort, in processes wherein digestible fats are used, Applicants havealtered said processes so that nondigestible lipids, partiallydigestible lipids or mixtures thereof could be used and productprocessability, texture and taste maintained.

Although Applicants' process improvements can reduce the fat content ofsnacks, many times, particularly in the area of filled and baked snacks,formulation changes must be made if target digestible fat contents ofless than 3 grams per serving are to be reached. Thus, Applicants haveformulated snacks of the present invention using nondigestible lipids,partially digestible lipids or mixtures thereof in place of digestiblelipids. Non-digestible lipids, partially digestible lipids or mixturesthereof may be used to replace the removed digestible fat on a weightpercent to weight percent basis, to improve texture and taste. Inaddition, Applicants recognized that a significant amount of fat isimparted to snacks as a result of the high levels of inherent fat insnack food components. In many cases, as with nuts, this inherent fat isdifficult to remove. Thus, Applicants have formulated to allow the useof defatted components. In addition, when defatted components were notcommercially available, such as peanuts, Applicants have developedmethods for producing said defatted components.

Finally, when the use of non-digestible lipids, partially digestiblelipids or mixtures thereof is precluded by regulatory or processingconcerns, water continuous fillings, such as fruit fillings having wateractivities of less than 0.80 may be used to enhance lubricity of aproduct. For example the taste and texture of a filled bar, wherein thecrumb contains less than 3.0 grams of triglyceride fat per serving, isimproved by selecting a water continuous filling. Wherein anon-perishable product is desired, it is preferred that the filling'swater activity be sufficiently low to prevent the growth of mostpathogenic and spoilage bacteria.

When water based fillings cannot be used, a tasty, substantiallyanhydrous, nutritionally balanced snack can be formed from a continuousphase that comprises a glassy structure above its transition point. Theglassy structure comprises sugars, polysaccharides and mixtures thereof,rather than starches that have a fast mouth melt. The glassy structureis based on continuous phase of an amorphous glass that is interruptedby particles of dietary fiber and protein isolates. The amorphous glassmay be formed by a variety of sugars or maltodextrin combinations. Snackforms that are produced using this technology can range from very sweetto savory. Flavors and “bits” may be added topically, or be containedwithin the structure. Snacks of this type are obtained by baking, orextrusion, followed by a baking or drying step.

In addition to fat reduction, Applicants developed formulationguidelines and processes that allow for the incorporation of high levelsof protein and fiber in traditional snacks while still maintainingacceptable processability, taste and texture. The high levels of proteinand fiber that are required to produce nutritionally balanced foodsdisplaces other ingredients, such as fat and carbohydrates, that arenormally required to produce a product. For example, when formulating anutritionally balanced cheese filled sandwich cracker, 15-20% of atraditional, nutritionally unbalanced formulation is replaced withdietary fiber and protein. The loss of fat and carbohydrates, coupledwith the increased protein and fiber, results in a product having poorappeal and processability. However, the impact of the increased proteinand fiber can be minimized by selecting proteins and fibers that have afunctionality that is similar to that of the components they arereplacing. For example, when a soluble dietary fiber is used in afilling, care should be taken to select one having similar properties(particle size, dissolution rate, thickening effect, etc.) as the sugarit is replacing.

Although attempting to match the functionality of an ingredient that isbeing replaced improves a food's processability and appeal, a food'sprocessability and appeal can be further improved by the combination ofminimizing the addition of nutritional ingredients and selectingnutritional ingredients that have minimal effects on flavor. Applicantshave discovered that nutritional ingredients, particularly fiber andprotein sources, that have active levels of at least 75% are preferred.Also, the proper use of process and formulation aids is more importantas high protein and fiber levels reduce the degrees of processingfreedom. By way of example, as flour is reduced, the elasticity andhandling properties of dough and thus its processability diminishes.Here, gluten may be added to restore the processability of the dough asgluten is the primary component of flour that gives dough its elasticityand handling properties. Also, concentrated flavor sources may be addedto restore flavor lost due to the reduction of flavor components such ascheese powders.

Finally, Applicants have surprisingly discovered that the positioning ofingredients in a nutritionally balanced food can dramatically impacttaste. For example, dietary fiber sources generally have less of anegative effect on a filling than on a crumb structure. Likewise,nutritional protein sources generally function better in the crumbstructure than the filling. While not being bound by theory, possibleexplanations for these phenomena include: that proteins are more likecomponents predominately found in the crumb and that soluble dietaryfibers are more like components, such as sugars, that are predominatelycontained in fillings. Also, Applicants have discovered that if anutritionally balanced food is designed to have a filling, it is best toplace as much of the food's vitamins and minerals as possible in thefood's filling structure. In summary, Applicants have discovered thatwhen a product has 2 or more phases, the negative impact of grittyingredients can be minimized by positioning them in the crumb; it isbest to position heat sensitive materials, such as vitamins, in thephase that will experience the least degree and duration of thermalenergy; and hydrophilic ingredients should be positioned in the mostwater continuous phase as this will minimize any negative taste impactsarising from the introduction of the hydrophilic ingredients to theproduct.

Water Activities

Embodiments of Applicants' invention have water activities that are lessthan or equal to 0.90. Other embodiments of Applicants' invention are“non-perishable”, thus they have water activities that are sufficientlylow to prevent the growth of most pathogenic and spoilage bacteria;i.e., a water activity less than 0.85 (Troller, J. A. 1980, Influence ofWater Activity on Microorganisms in Foods, Food Technology, 34:76-80;Troller, J. A. 1989, Water Activity and Food Quality, in “Water and FoodQuality”, T. M. Hardman, ed., pg. 1-31). Preferably, embodiments ofApplicants' invention have water activities low enough to control orprevent the growth of yeasts and molds; i.e., a water activity less than0.80, more preferably less than 0.75, and most preferably less than0.70.

Amino Acid Source

An amino acid source is necessary to build and maintain muscle, blood,skin, and other tissues and organs, as well as for the formation ofprotein antibodies that are part of the immune system. The FDA hasspecified the Daily Reference Value for protein as 50 g/day (based upona 2,000 kcal/day diet) and foods that provide at least 5 g protein perserving may be claimed as a “good source” of protein. Since athleteshave higher protein requirements than sedentary individuals, the proteinrecommendations for athletes are approximately 1.5-2.0 times theRecommended Daily Allowance (RDA). See: Lemon, P. (1998) Effects ofexercise on dietary protein requirements, International Journal of SportNutrition, 8:426-447. Due to the high levels of protein that athletesrequire and the off-flavors of protein supplements, a ready-to-eat,tasty, nutritionally balanced protein source is especially desired bythese individuals.

While protein intakes are generally considered adequate in the UnitedStates and other modern countries, products having increased proteinlevels can be used to reduce fat intake as high protein products aretypically low in fat. In addition, increased consumption of certainvegetable proteins, such as soy protein, may be desirable due to ahypocholesterolemic effect (Crouse, J. R. et al., Arch Intern Med, 1999,159:2070-2076). Also, in many less developed countries proteindeficiency, particularly among children, is still a significantnutritional concern. Protein or amino acid deficiency can result inimpaired growth and tissue development. Serious protein deficiency inchildren can result in symptoms which include lack of growth,dermatitis, fatty liver, changes in the texture and pigmentation ofhair, and diarrhea with resulting electrolyte loss (Pike, R. L. andBrown, M. L., 1975, Nutrition: An Integrated Approach, 2nd ed., Wiley,New York).

Although increasing a food's protein level can increase the healthbenefits of the food, increased protein levels detract from a food'staste and texture. For example, highly concentrated protein sources incrumb structures can increase structural formation resulting inexcessive hardness. In general, harder structures are more difficult tobreak down than softer structures, which results in negative mouth meltand flavor display properties during mastication. Also, some proteinsources can influence dough-handling properties such as stickiness,which can impede processing the food form. Some nutritional proteinsources effect water absorption and can effect dough properties andbaking/frying properties. Unfortunately, the current art appears to bedevoid of teachings as to the solutions to the type problems that areassociated with the addition of high levels of proteins or amino acidsto foods.

Applicants have extensively research the properties of protein sources.From the research Applicants have noted certain trends in the use ofprotein sources in the formation and production of ready-to-eat,nutritionally balanced foods. For example, it has been found that theuse of egg white protein in place of soy isolate protein, at about a 10%level, in a cracker dough of this invention, results in a dough sosticky it is nearly impossible to handle in the process. However, thedough is made processable by reducing its water level by up to about50%. The finished cracker product using egg white protein and reducedwater, versus the soy isolate formulated product, results in anoticeably harder texture and slower mouth melt. Likewise, up to 50%less water is required to maintain processability in a formulationwherein whey isolate protein replaces soy isolate. Also, it should benoted that blends of proteins are preferred as they can actually enhancethe dough's processability, and product's taste. For example, a blend ofabout 2.6 ratio soy isolate to whey isolate (9-11% total added protein,and about 20% added water), results in a dough formulation thatprocesses very well, and a product having a good texture and mouth melt.

In addition to the dough formulation and processing teachings detailedabove, Applicants have discovered that some nutritional protein sourcesproduce more noticeable off-flavors when used in fillings. For, exampleit has been found that whey protein isolate has much less impact onflavor quality in a cheese filling than a similar amount of soy isolateprotein. Applicants also discovered that the impact on flavor qualitydoes not seem as apparent when these protein sources are used in a crumbstructure. While not being bound by theory, it is thought thatoff-flavors imparted by ingredients are more noticeable in a lubriciousfluid filling than in a baked solid or semi-solid crumb structure. Insummary, care should be taken to either select protein sources that donot negatively effect flavor quality of the filling, or to include theprotein source in the crumb formulation.

From Applicants' research efforts, Applicants have determined that aminoacid sources that can be used to produce the nutritional compositions ofthe present invention may include or be derived from, but are notlimited to, plant proteins, animal proteins, proteins from single cellorganisms, free amino acids and mixtures thereof. Non-limiting examplesof useful plant derived proteins include: seed proteins that areisolated or derived from legumes, such as soybeans, peanuts, peas andbeans; cereal proteins isolated or derived from cereal grains, such aswheat, oats, rice, corn, barley and rye; and mixtures thereof.Non-limiting examples of useful seed proteins include materials selectedfrom the group consisting of soy flour, soy protein concentrate, soyprotein isolate, peanut flour and mixtures thereof. Non-limitingexamples of useful cereal proteins include materials selected from thegroup consisting of wheat flour, wheat protein concentrate and mixturesthereof.

Non-limiting examples of useful animal-derived proteins include, milkproteins that are isolated or derived from bovine milk; muscle tissueproteins that are isolated or derived from mammals, reptiles oramphibians; connective tissue proteins, egg proteins isolated or derivedfrom eggs or components of eggs; and mixtures thereof. Non-limitingexamples of useful milk proteins include caseins, such as sodiumcaseinate and calcium caseinate; and whey proteins, such asbeta-lactoglobulin and alpha-lactalbumin. These milk proteins may bederived from whole milk, skim milk, nonfat dry milk solids, whey, wheyprotein concentrate, whey protein isolate, caseinates, and mixturesthereof. Non-limiting examples of useful connective tissue proteinsinclude collagen, gelatin, elastin and mixtures thereof.

Additional useful proteins include proteins that are isolated or derivedfrom single cell microorganisms, including but not limited to, yeast,bacteria, algae and mixtures thereof, and free amino acids, inparticular essential amino acids that can be added to enhance overallprotein quality.

On a single reference serving basis, certain embodiments of Applicants'invention have at least 19% of their total caloric value derived fromone or more amino acid sources, in other embodiments from 19% to 50% ofthe invention's total caloric value is derived from one or more aminoacid sources. In still other embodiments, from 19% to 30% of theinvention's total caloric value is derived from one or more amino acidsources and in still other embodiments, from 19% to 25% of theinvention's total caloric value is derived from one or more amino acidsources.

Preferred amino acid sources are proteins having active levels of atleast 75% and minimal taste impacts on the final food product. Examplesof preferred proteins include: soy protein isolates such as Supro® 661which has an 85% active level and which is supplied by ProteinTechnologies of St. Louis, Mo. USA; whey protein isolates such as BiPROwhich has an 95% active level and which is supplied by Davisco FoodsInt. Inc. of Le Sueur, Minn. USA and egg whites such as Type P-110(#407) which has an 80% active level and which is supplied by HenningsenFoods, Inc. of Rye Brook, N.Y. USA.

Embodiments of Applicants' invention have an amino acid chemical scoregreater than 0. In other embodiments of the invention, the amino acidchemical score ranges from 0.60 to 1.00 and in still other embodimentsthe amino acid chemical score ranges from 0.75 to 1.00. In still otherembodiments of the invention the amino acid chemical score ranges from0.85 to 1.00. Amino acid sources rich in specific amino acids areparticularly useful as they can provide the additional benefit ofincreasing the overall protein quality or amino acid chemical score of afood composition. For example, because peanut protein contains a lowlysine level, embodiments of Applicants' invention containing a peanutbutter filling may be fortified with an additional amino acid sourcerich in lysine, such as whey protein, which results in a product havingan amino acid score of 1.00.

Fat

The American diet currently averages approximately 34% of total caloricintake from fat and approximately 12% of calories from saturated fat(Garrison, R. and Somer, E., The Nutrition Desk Reference, 3rd edition,1995, Keats Publishing, New Cannan, Conn.). Dietary fat intake isimportant because of the relationship between excessive fat and calorieintake to obesity and the incidence of certain chronic diseases, such ascoronary heart disease, stroke, diabetes, and certain types of cancer,that are among the leading causes of death in the United States andother industrialized countries (The Surgeon General's Report onNutrition and Health, 1988, U.S. Department of Health and Human ServicesPublication No. 88-50210, Washington, D.C.; National Research Council,1989, Diet and Health: Implications for Reducing Chronic Disease Risk,The Committee on Diet and Health, National Academy Press, Washington,D.C.). The level of dietary fat intake, particularly saturated fat andcholesterol, is strongly linked to the risk of cardiovascular diseaseand mortality from coronary events. In addition, research hasdemonstrated a relationship between the level of total fat and saturatedfat consumption and the risk of cancers of the digestive tract andendocrine system (e.g., colorectal, breast, and prostate cancers)(Garrison and Somer, 1995).

Based on the relationship between fat intake and the chronic diseasesmentioned above, various professional health organizations (e.g.American Heart Association; American Cancer Society; National CancerInstitute; United States Department of Agriculture) have proposeddietary guidelines stating that the percent of total caloric intake fromfat be reduced to less than 30% and the percent of calories fromsaturated fat decreased to less than 10%. This translates toapproximately 3 g or less of digestible fat and 1 g or less ofdigestible saturated fat per 100 kcal of energy intake.

Since professional health organizations recommend that the percent oftotal caloric intake from fat be reduced to less than 30% and thepercent of calories from saturated fat decreased to less than 10%; on asingle reference serving basis, certain embodiments of Applicants'invention have less than 30% of their total caloric value derived fromone or more fats; in other embodiments, from 2% to 27% of eachembodiments' total caloric value is derived from one or more fats; instill other embodiments, from 10% to 27% of each embodiment's totalcaloric value is derived from one or more fats; and in still otherembodiments, from 15% to 27% of each embodiments' total caloric value isderived from one or more fats.

On a single reference serving basis, additional embodiments ofApplicants' invention have less than 18% of their total caloric valuederived from one or more saturated fats; in other embodiments, from 1%to 9% of each embodiments' total caloric value is derived from one ormore saturated fats; in still other embodiments, from 3% to 9% of eachembodiments' total caloric value is derived from one or more saturatedfats; and in still other embodiments, 5% to 9% of each embodiments'total caloric value is derived from one or more saturated fats.

In order to meet the low-fat requirements for a balanced nutritionalprofile, the digestible fat levels of most foods must be reducedsignificantly. However, a low level of fat in a crumb structure resultsin a very dry product during mastication. Also, in an anhydrous (oilcontinuous) filling, low fat formulations result in very dry, stifffillings, with poor mouth melt. When the digestible fat level of aproduct is reduced, the product's texture and taste can be improved byreplacing the digestible fat with non-digestible lipids, partiallydigestible lipids or mixtures thereof on a weight percent to weightpercent basis. When the use of non-digestible lipids, partiallydigestible lipids or mixtures thereof is precluded by regulatory orprocessing concerns, water continuous fillings, such as fruit fillingshaving water activities of less than 0.80 may be used to enhancelubricity and thus the texture and taste of the product. For example,the taste system of a filled bar, wherein the crumb contains less than3.0 grams of triglyceride fat per serving, is improved by selecting awater continuous filling. When a non-perishable product is desired, itis preferred that the filling's water activity be sufficiently low toprevent the growth of most pathogenic and spoilage bacteria.

When water based fillings cannot be used, and the product issubstantially anhydrous, the product's taste may be substantiallyimproved by a continuous phase that comprises a glassy structure belowits transition point. It is preferred that the glassy structure comprisesugars, polysaccharides and mixtures thereof, rather than starches thathave a fast mouth melt. For example, a snack crisp structure is formedby a non-traditional composition that is low in fat, and high in proteinand dietary fiber. The snack crisp contains none of the traditionalstructure forming components such as flour or starches. It is based on acontinuous phase of an amorphous glass that is interrupted by particlesof dietary fiber and protein isolates. These normally unpalatableingredients are enclosed within an amorphous glass structure having acrispy-crunchy texture and a quick mouth melt. The amorphous glass maybe formed by a variety of sugars or maltodextrin combinations. Theresulting forms range from very sweet to savory. Flavors and “bits” maybe added topically, or be contained within the structure. The snackcrisp structure may be attained by baking, or by extrusion, followed bya baking or drying step. The snack crisp provides a tasty, nutritionallybalanced food that is capable of contributing high levels of dietaryfiber and protein to a diet.

Fats that can be used to produce the nutritional compositions of thepresent invention may include or be derived from, but are not limitedto, vegetable oils and fats, lauric oils and fats, milk fat, animalfats, marine oils, partially-digestible and nondigestible oils and fats,surface-active lipids and mixtures thereof. Useful vegetable oils andfats include, but are not limited to, triacylglycerols based on C18unsaturated fatty acids such as oleic acids, linoleic acids, linolenicacids and mixtures thereof. Non-limiting examples of usefulunhydrogenated, partially-hydrogenated and fully-hydrogenated vegetableoils include oils derived or isolated from soybeans, safflowers, olives,corn, cottonseeds, palm, peanuts, flaxseeds, sunflowers, rice bran,sesame, rapeseed, cocoa butter and mixtures thereof.

Useful lauric oils and fats include, but are not limited to,triacylglycerols based on lauric acid having 12 carbons. Non-limitingexamples of useful lauric oils and fats include coconut oil, palm kerneloil, babassu oil and mixtures thereof.

Useful animal fats include, but not are not limited to, lard, beeftallow, egg lipids, intrinsic fat in muscle tissue and mixtures thereof.

Useful marine oils include, but are not limited to, triacylglycerolsbased on omega-3 polyunsaturated fatty acids such as docosahexanoic acidC22:6. Non-limiting examples of useful marine oils include menhaden oil,herring oil and mixtures thereof.

Useful partially-digestible and non-digestible oils and fats include,but are not limited to, polyol fatty acid polyesters, structuredtriglycerides, plant sterols and sterol esters, other non-digestiblelipids such as esterified propoxylated glycerin (EPG), and mixturesthereof. Useful polyol fatty acid polyesters include, but are notlimited to, sucrose polyesters, which are sold under the trade name ofOlean™ by the Procter & Gamble Company of Cincinnati, Ohio U.S.A.Non-limiting examples of useful structured triglycerides includecaprenin, salatrim and mixtures thereof. Non-limiting examples of usefulplant sterols and sterol esters include sitosterol, sitostanol,campesterol and mixtures thereof.

Partially-digestible and non-digestible oils and fats are particularlyuseful as they impart little or no calories to a food product and canimpart a hypocholesterolemic capability to foods that incorporate saidfats and oils. Examples of partially-digestible and non-digestible oilsand fats that can provide a food with a hypocholesterolemic capabilityinclude, by way of example, sucrose polyesters which are sold under thetrade name of Olean™ by the Procter & Gamble Company of Cincinnati, OhioU.S.A. (See e.g., Glueck, C. J., Jandacek, R. J., Hogg, E., Allen, C.,Baehler, L., and Tewksbury, M. (1983) Sucrose polyester: substitutionfor dietary fats in hypocaloric diets in the treatment of familialhypercholesterolemial. Am. J. Clin. Nutr. 37, 347-354) and plant sterolsand plant sterol esters (See Mattson, F. H., Grundy, S. M., and Crouse,J. R. (1982) Optimizing the effect of plant sterols on cholesterolabsorption in man. Am. J. Clin. Nutr. 35, 697-700; U.S. Pat. No.3,751,569, B. A. Erickson, Clear cooking and salad oils havinghypocholesterolemic properties); Westrate, J. A., and Meijer, G. W.(1998) Plant sterol-enriched margarines and reduction of plasma total-and LDL-cholesterol concentrations in normocholesterolemic and mildlyhypercholesterolemic subjects. Eur. J. Clin. Nutr. 52, 334-343).

The preferred nondigestible lipid is Olean™, which is sold by theProcter & Gamble Company of Cincinnati, Ohio U.S.A. Preferred partiallydigestible lipids are structured triglycerides comprising a combinationof fluid chain fatty acids (i.e., short-chain saturated or unsaturatedfatty acids) with long-chain, saturated fatty acids (chain lengths ofC18-C24). An example of a partially digestible lipid is caprenin(Procter & Gamble Company, Cincinnati, Ohio, U.S.A.), which is astructured triglyceride comprised of octanoic acid (C8:0), decanoic acid(C10:0), and behenic acid (C22:0). Other examples are the reducedcaloric triglycerides described in U.S. Pat. No. 5,419,925 (Seiden etal., assigned to The Procter & Gamble Company, Cincinnati, Ohio,U.S.A.), which are triglycerides comprised of short chain-length,saturated fatty acids (C6:0-C10:0) and long chain-length, saturatedfatty acids (C18:0-C24:0). Another example of partially digestiblelipids are the salatrim family of low calorie fats developed by theNabisco Foods Group (East Hanover, N.J.). The salatrim low-calorie fatsare triglycerides comprised of short chain fatty acid residues(C2:0-C4:0) and long chain, saturated fatty acids (C16:0-C22:0); seeSmith et al., “Overview of Salatrim, a Family of Low-Calorie Fats”, J.Agric. Food Chem., 42:432-434, (1994); and Softly et al., “Compositionof Representative Salatrim Fat Preparations”, J. Agric. Food Chem.,42:461-467, (1994). Salatrim is available under the brand name,Benefat™, from Cultor Food Science (Ardsley, N.Y.). Benefat™ is aspecific component of the salatrim family, comprising acetic (C2:0),proprionic (C3:0), butyric (C4:0), and stearic (C18:0) acids.

Useful surface active lipids are amphiphilic molecules that may bepurposefully added to food compositions for their functional performanceor to enhance processability. Although these ingredients are adjunctingredients, they will be detected as digestible fat by Applicants'analytical methods. Examples of surface active lipids are emulsifyingagents, which are surface active lipids that stabilize oil-in-water orwater-in-oil emulsions by orienting at the oil/water interface andreducing the interfacial tension; and foaming agents, which aresurfactants that orient at the gas-water interface to stabilize foams.Surface active lipids may also be added as an inherent component of afood ingredient, such as the phospholipids found in soybean oil and eggyolks (e.g., lecithin). In addition, surface active lipids may be formedin the food as a result of the processing. For example, free fatty acidsare formed in frying oils as a result of hydrolysis of the triglyceridesand these fatty acids will be transferred to the fried food along withthe oil that is transferred to the food.

Useful surface-active agents include, but are not limited to, free fattyacids, monoglycerides, diglycerides, phospholipids, sucrose esters,sorbitan esters, polyoxyethylene sorbitan esters, diacetyl tartaric acidesters, polyglycerol esters and mixtures thereof.

Carbohydrate

As used herein, the term “carbohydrate” refers to the total amount ofsugar alcohols, monosaccharides, disaccharides, oligosaccharides,digestible, partially digestible and non-digestible polysaccharides; andlignin or lignin like materials that are present in the embodiments ofthe present invention.

Carbohydrates that can be incorporated into the present invention mayinclude, but are not limited to, monosaccharides, disaccharides,oligosaccharides, polysaccharides, sugar alcohols and mixtures thereof.Non-limiting examples of useful monosaccharides include: tetroses suchas erythrose; pentoses such as arabinose, xylose, and ribose; andhexoses such as glucose (dextrose), fructose, galactose, mannose,sorbose and tagatose.

Non-limiting examples of useful disaccharides include: sucrose, maltose,lactose and cellobiose.

Non-limiting examples of useful oligosaccharides include:fructooligosaccharide; maltotriose; raffinose; stachyose; and corn syrupsolids (maltose oligomers with n=4-10).

Useful polysaccharides include, but are not limited to, digestiblepolysaccharides and non-digestible polysaccharides. Non-limitingexamples of useful digestible polysaccharides include starches that areisolated or derived from cereal grains, legumes, tubers and roots;maltodextrins obtained by the partial hydrolysis of starch; glycogen andmixtures thereof. Non-limiting examples of useful starches includeflours from cereals, legumes, tubers and roots; native, unmodifiedstarches, pre-gelatinized starches, chemically modified starches, highamylose starches, waxy starches; and mixtures thereof.

Useful non-digestible polysaccharides may be water-soluble orwater-insoluble. Non-limiting examples of useful water-soluble orpredominately water-soluble, non-digestible polysaccharides include: oatbran; barley bran; psyllium; pentosans; plant extracts such as pectins,inulin, and beta-glucan soluble fiber; seed galactomannans such as guargum, and locust bean gum; plant exudates such as gum arabic, gumtragacanth, and gum karaya; seaweed extracts such as agar, carrageenans,alginates, and furcellaran; cellulose derivatives such ascarboxymethylcellulose, hydroxypropyl methylcellulose andmethylcellulose; microbial gums such as xanthan gum and gellan gum;hemicellulose; polydextrose; and mixtures thereof. Non-limiting examplesof water-insoluble, and predominately water-insoluble, non-digestiblepolysaccharides include cellulose, microcrystalline cellulose, brans,resistant starch, and mixtures thereof.

Useful sugar alcohols include, but are not limited to, glycerol,sorbitol, xylitol, mannitol, maltitol, propylene glycol, erythritol andmixtures thereof.

Fiber

Dietary fiber comprises the food components derived from plant material,or analogous carbohydrates, that are resistant to digestion andabsorption in the human small intestine. This includes variouspolysaccharides, oligosaccharides, polyfructans, and lignins that areresistant to digestion. The term analogous carbohydrates refers tocarbohydrate compounds that may not be specifically derived from plantmaterial, but that are resistant to digestion and absorption in thehuman small intestine (e.g., a synthetic non-digestible polysaccharideor oligosaccharide, such as polydextrose). Many fiber constituents arecarbohydrates, such as cellulose, hemicellulose, pectin, guar gum andbeta-glucan soluble fiber. Lignin, a component of the woody structure ofplants, is not considered a classical carbohydrate; however, it isnon-digestible and is included in the measurement of total dietaryfiber. Thus, for purposes of Applicants' invention, lignin and ligninlike materials are classified as carbohydrates.

Dietary fibers may be further classified into water-soluble (e.g.,pectin, guar, beta-glucan soluble fiber) and insoluble (e.g., cellulose)fractions. The current average intake of dietary fiber in the UnitedStates is approximately 10 g/day. Recommendations from healthprofessionals are to increase consumption of fiber-rich foods in orderto achieve a daily fiber intake of approximately 25-35 grams (Garrisonand Somer, 1995). The United States Food and Drug Administration (FDA)has specified the Daily Reference Value for dietary fiber for use onfood labels as 25 g/day (based upon a 2,000 kcal/day diet) (Code ofFederal Regulations; 21 CFR §101.9). Foods that provide at least 2.5 gdietary fiber per serving may be claimed as a “good source” of fiber. Ahigh fiber intake is believed to be beneficial for reducing the risk ofcardiovascular diseases, colorectal cancer, constipation,diverticulosis, and other gastrointestinal disorders. For example,certain soluble fibers such as pectin, guar gum, psyllium, andbeta-glucan soluble fiber have been shown to provide heart healthbenefits by reducing serum total and low-density lipoprotein (LDL)cholesterol (Brown, L. et al., Am J Clin Nutr, 1999, 69:30-42). Whilenot being limited by theory, the mechanism for this effect is believedto be related to soluble fiber's impact on viscosity of the digesta inthe small intestine; i.e., a significant increase in digesta viscosityreduces the reabsorption of bile acids. In addition, certain solublefibers are partially or completely fermented by microorganisms in thelarge intestine, producing short-chain fatty acids (acetic, propionic,butyric acids) which are absorbed and may provide an inhibitory effecton cholesterol synthesis in the liver. Again, while not being limited bytheory, high fiber diets, particularly those high in insoluble fiber,are believed to reduce the incidence of colon and rectal cancers bypromoting an increased transit rate of potential carcinogens through theintestinal tract, diluting the concentration of carcinogenic agentsthrough increased water retention in the stool, and possibly by bindingtoxic compounds and promoting their elimination.

Furthermore, choosing a diet that is moderate in sugar content was oneof the recommendations in the most recent publication of DietaryGuidelines for Americans (U.S. Department of Agriculture, 4th edition,1995). An individual can reduce their sugar intake by eating protein anddietary fiber enriched foods, as the percentage of carbohydrates, andpossibly simple sugars, in these foods is reduced. Protein and fiberenriched foods may also benefit diabetics as they must carefully monitortheir total carbohydrate intake. Thus, protein and fiber-enriched foodsthat are relatively low in total carbohydrate content may be a usefuladdition to their overall dietary plan. An elevated fiber content alsobenefits diabetics by helping manage blood glucose levels (glycemiccontrol) and postprandial insulin levels (Anderson, J. W. and Akanji, A.O., 1993, in CRC Handbook of Dietary Fiber in Human Nutrition, 2ndedition, G. A. Spiller, ed., CRC Press).

In view of the health benefits associated with ingesting dietary fiber,certain embodiments of Applicants' invention, contain at least about 2.5grams of dietary fiber per reference serving. Other embodiments ofApplicants' invention contain from about 2.5 grams to about 5.0 grams ofdietary fiber per reference serving, while still other embodiments ofApplicants' invention contain about 2.5 grams to about 3.5 grams ofdietary fiber per reference serving.

The dietary fiber used in Applicants' invention comprises from 0% to100% by weight soluble dietary fiber and from 0% to 100% by weightinsoluble dietary fiber. In certain embodiments of Applicants'invention, said dietary fiber comprises from 50% to 100% by weightsoluble dietary fiber and from 0% to 50% by weight insoluble dietaryfiber. In still other embodiments of Applicants' invention, said dietaryfiber comprises from 70% to 100% by weight soluble dietary fiber andfrom 0% to 30% by weight insoluble dietary fiber.

Although dietary fiber is a critical component of a nutritionallybalanced food, dietary fiber can have adverse effects on taste due tooff-flavors that are inherent in fiber sources and the negative texturalproperties that dietary fiber sources can impart to foods. This isparticularly true when fat is replaced with dietary fiber. As a resultof Applicants' work, Applicants have discovered that the off-flavorsthat dietary fibers impart can be minimized by selecting fiber sourceshaving high active levels—active levels of at least 75% are preferred.Also, Applicants have discovered that, for insoluble dietary fibers, keylevers affecting taste are particle size and water absorption.Applicants have determined that, in order to avoid producing finishedfoods having gritty textures, insoluble dietary fibers having particlesizes of less than about 150 microns, and more preferably less thanabout 50 microns, should be used. In addition, in order to avoid drynessdue to saliva absorption during mastication, it is preferred that thewater absorption of insoluble dietary fibers be less than about 7.0grams water per gram of fiber and most preferably less than about 3.5grams of water per gram of fiber. Examples of insoluble dietary fibershaving an active level of at least 75%, a particle size less than 150microns, preferably less that 50 microns and a water absorption of lessthan about 7.0 grams water per gram of fiber include: Vitacel® wheatfiber WF-600/30 from J. Rettenmaier & Sohne Gmbh+Co. of Ellwangen/J.,Federal Republic of Germany and Centara III pea fiber which can beobtained from Parrheim Foods Portage La Prairie, Manitoba, Canada.

In addition to researching insoluble dietary fibers, Applicants haveresearched soluble dietary fibers. As a result of this research,Applicants have discovered that, when soluble dietary fibers are in thepresence of liquids like saliva, the key lever affecting taste isviscosity. Many dietary fibers have considerable thickening effects whencombined with water/saliva. Thickened fillings or thickening that occursduring mastication can produce unpleasant textures, slow mouth melts,and slow the rate of flavor display. In order to avoid undesiredthickening, a viscosity effect similar to that of sucrose is preferred.Thus, the viscosity at 25° C. should be less than about 1-2 centipoisefor a 10% solution, and less than about 200 centipoise for a 50%solution. It is also preferable that the viscosity remain close toNewtonian. Soluble dietary fibers having an active level of at least 75%and a viscosity effect that is similar to sucrose include: maltodextrindietary fibers such as Fibersol 2 which has an active level (totaldietary fiber) of 85% and a viscosity of ˜1.5 cp for a 10% solution andwhich can be obtained from Matsutani Chemical Industry C., Ltd. ofItam-city Hyogo, Japan; and arabinogalactan dietary fibers such asFiberaid® which has an active level (total dietary fiber) of 85% and aviscosity of ˜2.0 cp for a 10% solution and which can be obtained fromLarex Inc. of White Bear Lake, Minn.

Oat bran dietary fiber, such as Oatcor Oat Bran Concentrate (The QuakerOats Co. Chicago, Ill.) which is rich in beta-glucan soluble fiber(11.5%), is another preferred fiber as it can provide a hearthealth/cholesterol lowering benefit when present at a level sufficientto provide 0.75 g beta-glucan soluble fiber per 40 gram serving level.The amount of oat bran dietary fiber needed to provide 0.75 gbeta-glucan soluble fiber per 40 gram serving level can be determined bydetermining the amount of beta-glucan soluble fiber per mass unit of oatbran dietary fiber, using the beta-glucan soluble fiber analysis methodfound in Applicants' Analytical Protocols. Once the amount ofbeta-glucan soluble fiber per mass unit of oat bran dietary fiber isknown, one skilled in the art can calculate how much oat bran dietaryfiber to incorporate in a product to achieve the desired level ofbeta-glucan soluble fiber.

Applicants have also discovered that, for soluble dietary fibers inpredominately anhydrous foods, key levers affecting taste are particlesize, water absorption, and dissolution rates. If the dissolution rate,which is analogous to the rate of hydration, is too slow, soluble fibershaving particle sizes greater than 50 microns and most particularly from50 to 200 microns, will impart a gritty, dry texture to foods—theseundesirable textural characteristics are especially noticeable when thefiber is used at a level of more than about 1 gram per serving, and mostparticularly noticeable above about 2.5 grams per serving. Solublefibers, especially when present with insoluble fibers or othersurrounding matrixes, can swell upon hydration and absorb high amountsof water. During mastication, this effect increases the drynessimpression and viscosity of the food and thus detracts from a food'sflavor display. The resulting dryness impression and increase inviscosity is sensed as an unpleasant thick and often slimy texture thathas a poor flavor display. Again, dryness and viscosity issues can beminimized, thus an overall taste improvement can be realized, byselecting soluble fibers that have a minimal viscosity effect, and adissolution rate as similar as possible to the rate of sucrose. Therates of dissolution can be compared by observing the dissolution rateof 1 teaspoon soluble fiber in 250 ml of water at 25° C. versus 1teaspoon sucrose in 250 ml of water at 25° C. The fiber and sugar areslowly added simultaneously to their respective aliquots of water withgentle stirring.

Adjunct Ingredients

Adjunct ingredients are necessary for processing and structuraldevelopment of most foods. Examples of typical adjunct ingredientsinclude processing aids, emulsifiers, and leavening agents. As known bythose skilled in the art, the required adjunct ingredients that areneeded to produce foods vary by food type. Selection of the appropriatetype and level of adjunct is easily determined by one skilled in the artas said information is available in reference sources. For example, itis well known that crackers rely heavily on processing aids andleavening agents. Leavening agents provide the internal expansion orrise of the product during baking. Crackers without leavening would bethin and dense and would have an unpleasant eating quality. Processingaids such as reductants and enzymes are required either singularly or incombination to allow adequate machining (i.e., dough sheeting and diecutting), and/or development of necessary structure. They are believedto function by breaking bonds in the gluten complex of the dough (i.e.,disulfide cross-linkages and peptide bonds).

In addition, it is known by those skilled in the art that extrudedsnacks utilize emulsifiers, and may use leavening agents. The role ofthe emulsifier is to aid in processing (for example sheeting dough) andthe formation of the internal product structure.

It is also known that cookies rely heavily on the use of leaveningagents and emulsifiers. Other baked goods such as brownies, muffins,snack cakes, and pastries also rely on leavening agents and emulsifiersto achieve their desired structure. Snack cakes are at the high end offunctionality, as they require the most care in the choice and blends ofleavening agents and emulsifiers to achieve their tender highly cellularstructure. Brownies are generally at the lower end of functionality, asthey typically have a more dense structure.

Finally, it is known that fillings generally require the use of anemulsifier or whipping agent to aid in processing, texture formation,and mouth melt. For example, peanut butter based fillings may utilize anemulsifier to aid in particle dispersion during processing. Emulsifiersare also used in confectionery fillings to aid in the creation oftextures and improve mouth melt. For example, chocolate uses anemulsifier to reduce the level of cocoa butter fat required in its finalcomposition. Some fillings (nugat) utilize whipping agents toincorporate air into the filling in order to attain a desired textureand mouth melt.

Although the type and level of adjunct ingredients that are needed toproduce any specific food product is known by those skilled in the art,Applicants have provided a number of examples wherein the type and levelof adjunct ingredients used to produce a variety of foods is listed.

Additional Ingredients

Additional ingredients that may be incorporated in Applicants' inventioninclude natural and synthetically prepared flavoring agents, non-caloricsweeteners, bracers, flavanols, natural and synthetically preparedcolors, preservatives, acidulants, and food stability anti-oxidants. Aflavoring agent is recommended for the embodiments of this invention inorder to further enhance their taste. As used herein the term “flavoringagents” encompass seasonings and spices. Flavors may be added to theinitial formulation, or be added topically after the product isproduced. Any natural or synthetic flavor agent can be used in thepresent invention. Fruit flavors, natural botanical flavors, andmixtures thereof can be used as the flavoring agent. Particularlypreferred savory flavors are grain based, spice based, and buttery typeflavors. Besides these flavors, a variety of sweet flavors such aschocolate, praline, caramel and other fruit flavors can be used such asapple flavors, citrus flavors, grape flavors, raspberry flavors,cranberry flavors, cherry flavors and the like. These fruit flavors canbe derived from natural sources such as fruit juices and flavor oils, orelse be synthetically prepared. Preferred natural flavors are aloe vera,ginseng, ginkgo, hawthorn, hibiscus, rose hips, chamomile, peppermint,fennel, ginger, licorice, lotus seed, schizandra, saw palmetto,sarsaparilla, safflower, St. John's Wort, curcuma, cardimom, nutmeg,cassia bark, buchu, cinnamon, jasmine, haw, chrysanthemum, waterchestnut, sugar cane, lychee, bamboo shoots and the like. Typically theflavoring agents are conventionally available as concentrates orextracts or in the form of synthetically produced flavoring esters,alcohols, aldehydes, terpenes, sesquiterpenes, and the like. When usedin any embodiment, flavoring agents are added in effective levels.

Regardless of the flavoring agent, Applicants recognized that botholfactory and gustatory flavors display best when the interfacial areawithin the saliva is maximized. This occurs when flavor bearingparticles are effectively broken down during mastication This results ina more rapid partitioning of the flavors into the mouth's saliva andhead space where the flavors can be sensed. This effect can be dependenton or enhanced by the food's mouth melt.

Applicants also recognized that the transfer of flavors to the headspaceis greatly facilitated by the flavor compounds first partitioning intothe aqueous phase or saliva in the mouth. While not being bound bytheory, this is believed to be due to the higher volatility, from waterto air versus oil to air, of relatively non-polar flavors. An exceptionto this is a water continuous food system containing flavors. Otherwise,these flavor compounds usually reside predominately in the oil or solidphases of a food. Initially, a food's solids can either physically orchemically bind these flavors. The olfactory flavor compounds areusually released and detected by the olfactory system at differentrates. This is why some flavors are sensed early in the eatingexperience, and others later. It is usually the overall perception ofthe release of these many compounds, over time in the mouth, thatproduces the characteristic olfactory flavor responses, for example,chocolate or buttery.

Effective levels of non-caloric sweeteners can be used in allembodiments of the present invention to further sweeten saidembodiments. Examples of non-caloric sweeteners include sucralose,aspartame, saccharin, cyclamates, acesulfame-K,L-aspartyl-L-phenylalanine lower alkyl ester sweeteners,L-aspartyl-D-alanine amides as disclosed in U.S. Pat. No. 4,411,925 toBrennan, et al (1983), L-aspartyl-D-serine amides disclosed in U.S. Pat.No. 4,399,163 to Brennan et al (1983), L-aspartyl-hydroxymethyl alkaneamide sweeteners disclosed in U.S. Pat. No. 4,338,346 issued to Brand(1982), L-aspartyl-1-hydroxyethylalkane amide sweeteners disclosed inU.S. Pat. No. 4,423,029 to Rizzi (1983), glycyrrhizins, synthetic alkoxyaromatics, etc. Lo Han Guo juice, stevioside and other natural sourcesof sweeteners can also be used.

Bracers are another class of optional ingredients that may beincorporated in the present invention. Bracers can be obtained byextraction from a natural source or can be synthetically produced. Anybracer used in any embodiment of the present invention is preferablypresent in physiologically relevant amounts, which means that thesources used in the practice of this invention provide a safe andeffective quantity to achieve mental refreshment and alertness. Themethylxanthines: caffeine, theobromine and theophylline, are well knownexamples of bracers. However, numerous other xanthine derivatives havebeen isolated or synthesized. See, for example, Bruns, Biochem.Pharmacol., 30, 325-333, (1981), describing more than one hundred purinebases and structurally related heterocycles relative to xanthine. One ormore of these compounds are present in the coffee bean, tea, kola nut,cacao pod, mate, yaupon, guarana paste and yoco. Natural plant extractsare the preferred sources of bracers as they may contain other compoundsthat delay the bioavailability of the bracer; thus they may providemental refreshment and alertness without jitters. The most preferredmethylxanthine is caffeine. Caffeine can be obtained from theaforementioned plants and their waste or else synthetically prepared.Preferred botanical sources of caffeine that may be used as a completeor partial source of caffeine include green tea, guarana, mate, blacktea, cola nuts, cocoa and coffee. Green tea, guarana and mate are themost preferred botanical sources of caffeine. Guarana functions in amanner similar to green tea. Thus, guarana may be used to decrease thebioavailability of caffeine, thereby reducing or eliminating thecaffeine jitters. Mate may have the additional benefit of an appetitesuppressing effect and may be included for this purpose as well.

Another class of optional ingredients that may be incorporated in thepresent invention are flavanols. Flavanols are natural substancespresent in a variety of plants (e.g. fruits, vegetables, flowers). Theflavanols used in the present invention can be extracted from fruit,vegetables, green tea or other natural sources by any suitable methodwell known to those skilled in the art. For example, extraction withethyl acetate or chlorinated solvents is one way to isolate flavanolsfrom green tea; or, they may be prepared by synthetic or otherappropriate chemical methods. Flavanols, including catechin,epicatechin, and their derivatives, are commercially available.

Flavanols may be extracted from either a single plant or mixtures ofplants. The preferred flavanols are extracted from plants, e.g. greentea and related plants. Many fruits, vegetables, and flowers containflavanols but to a lesser degree. Plants containing flavanols are knownto those skilled in the art. Examples of the most common flavanols whichare extracted from tea plants and other members of the catechu gambir(Uncaria family) are catechin, epicatechin, gallocatechin,epigallocatechin, epicatechin gallate, epigallocatechin gallate.

The preferred source of flavanols is green tea. Green tea, and inparticular the flavanols present in green tea, when incorporated into afood, may delay the bioavailability of caffeine—thus reducing oreliminating the caffeine jitters.

The flavanols used in all embodiments of the present invention can be inthe form of a tea extract. The tea extract can be obtained from theextraction of unfermented teas, fermented teas, partially fermented teasand mixtures thereof. Preferably the tea extracts are obtained from theextraction of unfermented and partially fermented teas. The mostpreferred tea extracts are obtained from green tea. Both hot and coldextracts can be used in the present invention. Suitable methods forobtaining tea extracts are well know; See, for example, U.S. Pat. No.5,879,733 to Ekanayake, issued Mar. 9, 1999; U.S. Pat. No. 4,935,256 toTsai, issued June 1990; U.S. Pat. No. 4,680,193 to Lunder, issued July1987; and U.S. Pat. No. 4,668,525 to Creswick, issued May 26, 1987.

Embodiments of the present invention may optionally be fortified withvitamins and minerals. The U.S. Recommended Dietary Allowances (U.S.RDA) are a set of nutrient standards established by the Food andNutrition Board of the National Academy of Sciences (Food and NutritionBoard, 1989, Recommended Dietary Allowances, 10 ed., National ResearchCouncil, National Academy of Sciences, Washington, D.C.). The RDA's forvitamins and minerals represent the average daily intake consideredadequate to meet the nutritional needs of most healthy individuals inthe United States. The RDA for a particular vitamin or mineral variesdepending on age, gender, and physiological state (e.g., pregnant,lactating). The Reference Daily Intakes (RDI) for vitamins and mineralswere established by the Food and Drug Administration to reflect theaverage nutrient allowances for adults and are used for nutritionlabeling on food products in the United States. Embodiments of thepresent invention may optionally contain vitamins selected from thegroup consisting of vitamins A, D, E, K, C (ascorbic acid), thiamin,riboflavin, niacin, vitamin B₋₆, folate, vitamin B₋₁₂, biotin, andpantothenic acid. These vitamin sources are preferably present innutritionally relevant amounts, which means that the vitamin sourcesused in the practice of this invention provide a nourishing amount ofsaid vitamins. Preferably, this amount comprises at least about 1% ofthe U.S. RDA or RDI for said vitamin, more preferably from about 1% toabout 100%, and most preferably from about 10% to about 100% of the U.S.RDA or RDI per 30 g reference serving of the finished product. Ofcourse, it is recognized that the preferred daily intake of any vitaminmay vary with the user, with greater than U.S. RDA or RDI intakes beingbeneficial in some circumstances.

In general, the U.S. RDA for vitamin A ranges from about 375 μg RE(retinol equivalent) to about 1300 μg RE, depending on age andphysiological state (Food and Nutrition Board, 1989; Gregory, J. F.,1996, “Vitamins”, in Food Chemistry, 3^(rd) ed., O. R. Fennema, ed.).The U.S. RDA for vitamin D ranges from about 5 μg to about 10 μg (ascholecalciferol). The U.S. RDA for vitamin E ranges from about 3 mg TE(α-tocopherol equivalent) to about 12 mg TE. The U.S. RDA for vitamin Kranges from 5 μg to 80 μg. The U.S. RDA of vitamin C ranges from about30 mg to about 95 mg. The U.S. RDA for thiamin ranges from about 0.3 mgto about 1.6 mg. The U.S. RDA for riboflavin ranges from about 0.4 mg toabout 1.8 mg. The U.S. RDA for niacin ranges from about 5 mg to about 20mg. The U.S. RDA for vitamin B₋₆ ranges from about 0.3 mg to about 2.2mg. The U.S. RDA for folate ranges from about 25 μg to about 400 μg. TheU.S. RDA for vitamin B₋₁₂ ranges from about 0.3 ug to about 2.6 ug. TheRDI's established by the Food and Drug Administration for variousvitamins are as follows (Code of Federal Reguations, Title 21, Section101.9: Nutrition Labeling of Food, 21CFR 101.9, revised as of Apr. 1,1999): Vitamin A=5,000 International Units (IU; equals 875 μg RE);Vitamin D=400 IU (equals 6.5 μg); Vitamin E=30 IU (equals 9 mgα-tocopherol equivalents); Vitamin K=80 μg; Vitamin C=60 mg; thiamin=1.5mg; riboflavin=1.7 mg; niacin=20 mg; Vitamin B₆=2.0 mg; folate=400 μg;Vitamin B₁₂=6 μg; biotin=300 μg; pantothenic acid=10 mg.

Vitamin A precursors (provitamin A, carotenoids) can also be used,including beta-carotene, alpha-carotene, β-apo-8′ carotenal,cryptoxanthin and the like. The vitamin A esters (e.g., retinylpalmitate; retinyl acetate) and beta-carotene are highly preferred formsof vitamin A. Vitamin D can be selected from, for example,cholecalciferol (D₃), ergocalciferol (D₂), and their biologically activemetabolites and precursors, such as 1-alpha-hydroxy vitamin D,25-hydroxy vitamin D, 1,25-dihydroxy vitamin D and the like. Vitamin Das cholecalciferol is highly preferred. All-rac alpha-tocopherol andRRR-alpha-tocopherol and their esters are highly preferred as a sourcefor vitamins. Sources of vitamin E include d1-alpha tocopherol (all-rac)and its esters, such as d1-α-tocopheryl acetate and succinate,d1-alpha-tocopherol (RRR) and its esters, d-alpha-tocopherol and itsesters, beta-tocopherol, gamma-tocopherol, and their esters, tocopherylnicotinate, and the like. Vitamin K can be selected from phylloquinone(K₁), menaquinone (K₂), menadione and their salts and derivatives.Vitamin K₁ is highly preferred. L-ascorbic acid is particularlypreferred as a vitamin C source for the present invention. However otherforms of vitamin C, for example, D-ascorbic acid, D-dehydroascorbicacid, L-isoascorbic acid, L-dehydroascorbic acid, and esters of ascorbicacid (e.g., ascorbyl palmitate) may also be used. The hydrochloride andnitrate salts of thiamin and thiamin alkyl disulfides such as theprophyidisulfide, tetrahydrofurfuryl disulfide, O-benzoyl disulfide canbe used in the present invention. The hydrochloride and nitrate salts ofthiamin are highly preferred. The sources of riboflavin are selected,for example, from crystalline riboflavin coenzyme forms of riboflavinsuch as flavin adenine dinucleotide, flavin adenine mononucleotide,riboflavin 5′-phosphate and their salts. Riboflavin is highly preferred.Sources of niacin include nicotinic acid, nicotinamide, the coenzymeforms of niacin such as nicotinamide adenine dinucleotide, andnicotinamide adenine dinucleotide phosphate. Particularly preferred arenicotinamide and nicotinic acid. Vitamin B₆ can be selected fromhydrochloride salts or 5′-phosphates of pyridoxine, pyridoxamine,pyridoxal. The preferred vitamin B₆ is pyridoxine hydrochloride. Thefolate can be in the form of folic acid, mono and polyglutamyl folates,dihydro and tetrahydro folates, methyl and formyl folates. Folic acid isa highly preferred form of folate. Sources of vitamin B₋₁₂ are, forexample, cyanocobalamin, methylcobalamin, 5′-deoxy-adenosylcobalamin andthe like. Cyanocobalamin is highly preferred. Sources of biotin can beselected from D-biotin, oxybiotin, biocytin, biotinol and the like.D-biotin and biocytin are highly preferred. For pantothenic acid, thesources can be in the form of salts such as calcium pantothenate or aspanthenol, or in the form of coenzyme A. Calcium pantothenate is ahighly preferred source of pantothenic acid.

Embodiments of the present invention may be fortified with minerals suchas calcium, phosphorus, magnesium, iron, zinc, iodine, selenium, copper,manganese, fluoride, chromium, molybdenum, sodium, potassium, andchloride. The minerals sources are preferably present in nutritionallyrelevant amounts, which means that the mineral sources used in thepractice of this invention provide a nourishing amount of said minerals.Preferably, this amount comprises at least about 1% of the U.S. RDA orRDI for these minerals, more preferably from about 1% to about 100%, andmost preferably from about 10% to about 100% of the U.S. RDA or RDI per30 g reference serving of the finished product. Of course, it isrecognized that the preferred daily intake of any mineral may vary withthe user, with greater than the U.S. RDA or RDI intakes being beneficialin some circumstances.

In general, the U.S. RDA for calcium ranges from 400 mg for infants to1200 mg for adults (Food and Nutrition Board, 1989; Gregory, 1996). TheU.S. RDA for phosphorus ranges from 300 mg to 1200 mg. The U.S. RDA formagnesium ranges from 40 mg to 400 mg. The U.S. RDA for iron ranges from6 mg to 30 mg, depending somewhat on age and physiological state. TheU.S. RDA for zinc ranges from 5 mg to 19 mg. The U.S. RDA for iodineranges for 40 μg to 200 μg. The U.S. RDA for selenium ranges from 10 μgto 75 μg. There are no official U.S. RDA ranges specified for copper,manganese, chromium, molybdenum and fluoride. However, the Food andNutrition Board has specified an estimated safe and adequate dailydietary intake for copper of about 1.5-3.0 mg, for manganese of about2.0-5.0 mg, for chromium of about 50-200 ug, and for molybdenum of about75-250 ug. A safe and adequate range for fluoride is 1.5-4.0 mg (Foodand Nutrition Board, 1989). There are no official U.S. RDA rangesspecified for sodium, potassium and chloride. However, the Food andNutrition Board has specified an estimated minimum requirement forchloride of 50-750 mg, depending upon age. The RDI's established by theFood and Drug Administration for various minerals are as follows (Codeof Federal Regulations, Title 21, Section 101.9: Nutrition Labeling ofFood, 21 CFR §101.9, revised as of Apr. 1, 1999): calcium=1000 mg;phosphorus=1000 mg; iron=18 mg; zinc=15 mg; iodine=150 μg; magnesium=400mg; selenium=70 μg; copper=2.0 mg; manganese=2.0 mg; chromium=120 μg;molybdenum=75 μg; and chloride=3,400 mg. The embodiments of theinvention that comprise any of these latter minerals should employlevels known to be safe without risk of toxicity.

The source of the mineral salt, both those with established U.S. RDAlevels or with safe and adequate intake levels, as well as those with noas yet established human requirement, used in the practice of thisinvention, can be any of the well known salts including carbonate,oxide, hydroxide, chloride, sulfate, phosphate, pyrophosphate,gluconate, lactate, acetate, fumarate, citrate, malate, amino acids andthe like for the cationic minerals and sodium, potassium, calcium,magnesium and the like for the anionic minerals. However, the particularsalt used and the level will depend upon their interaction with otherfood product ingredients. Elemental iron (electrolytic or reduced iron)is another preferred source of iron.

If desired, coloring agents can also be added to the food compositionsof the present invention. Any soluble coloring agents approved for fooduse can be utilized for the present invention.

When desired, preservatives, such as sorbic acid, benzoic acid,hexametaphosphate and salts thereof, can be added into embodiments ofthe present invention.

Also, if desired, the composition can contain an acidulant including butnot limited to malic, citric, tartaric, and fumaric acids and mixturesthereof.

Organic as well as inorganic edible acids may be used to adjust the pHof Applicants' foods. The preferred acids are edible organic acids thatinclude citric acid, malic acid, fumaric acid, adipic acid, phosphoricacid, gluconic acid, tartaric acid, ascorbic acid.

Structural Parameters

A food's flavor display and texture, and thus its taste, are dependenton the food's composition and structural parameters. As a result, thestructural parameters detailed below are important to realizingApplicants' invention. Applicants' teachings concern crumb and fillingstructural parameters as Applicants' invention encompasses single andmultiple phase nutritionally balanced traditional snacks.

Crumb Structures

Applicants recognized that the crumb structure of a food is central tothe food's texture and flavor display. A nutritionally balancedtraditional snack's crumb structure is particularly important, as muchof the snack's fat and sugar—key materials that can be used to createdesired crumb structures—are typically replaced with fiber and protein.In particular, Applicants have found that dense crumb structures resultin poor mouth melt and flavor display. As a result, layered or cellularcrumb structures are desirable as these structures have low densities.However, even layered or cellular structures can exhibit poor mouth meltif the cell walls are too thick, or too hard to allow good breakdown andhydration during mastication. Cell wall dimensions that result inacceptable textures and mouth melts are dependent on the particular foodtype. In general, for a given food type, texture and mouth melt can beimproved by increasing cell size and decreasing cell wall thicknessrelative to the cell dimensions; provided the food's structure does notbecome too expanded, as “styrofoam like” structures result in negativetextures for most products. Thus, for expanded extruded foods like corncurls, cell dimensions 10× or greater than the cell walls dimensions aredesired. Crackers should have layers (cell walls) of about the samethickness as the void space between the layers.

In some foods, such as for some cookies, the cells are not well definedvisually, but exist as voids within the structure. Microscopically, thisis analogous to a network of tunnels and caverns running uniformlythroughout the food's internal structure.

Most crumb structures have a glass transition point, as structureformers like starches and sugars exhibit a glass transition analogous tothat of polymers. Below the transition point, the structure is a“glass”. Above the transition point, the structure becomes tough andrubbery, until it becomes soft and even “liquid like” at its extreme.The glass transition point of a starch and sugar based food's crumbstructure is primarily determined by the structure's degree ofhydration. Specifically, for starch and sugar based foods, increasingthe degree of hydration reduces the glass transition point of the crumbstructure.

Below a snack's glass transition point, the snack has a hard, crisp“glassy structure”. For Applicants' cracker, cookie, and snack chipembodiments, a glassy structure is desired as it can impart the desiredcrispness that consumers expect. This is particularly true when thestructural geometry (layers or cells) is optimized. While not to bebound by theory, it is believed that the crumb's water activity, whichis a function of water content for a given food type, determines thedegree of crispness of the crumb.

For Applicants' confection embodiments, such as granola bars, a tough,rubbery texture is desired. A tough, rubbery structure is obtained bylow-moisture sugar continuous structures having a water activity ofgreater than 0.65. Here, the moisture level on a weight basis is lessthan or equal to approximately 20%.

Fluid or Semi-Solid Type Structures

Applicants recognized that when mastication is required, a good mouthmelt is desired. Thus, Applicants have determined that the glasstransition point is an important parameter for non-oil based fillingstructures. When a food's non-oil based filling structure is below theglass transition point, it is very viscous and tough. As the filling'sstructure moves through its glass transition point, it becomes lessviscous and eventually, well above the glass transition point, extremelyfluid. Applicants have found that for fillings, lubricity, mouth meltand flavor display can be improved if the filling's structure is aboveits glass transition point. While the optimal degree of hydration andthus the degree to which the filling's structure exceeds its transitionpoint depends on the final product's form, Applicants' research hasresulted in the following teachings: fruit fillings should besufficiently hydrated so that they will be well above their glasstransition point—this requires at least a 20% moisture level on afilling's weight basis; confectionery fillings such as caramel andnougat need only be somewhat above their glass transition point—thisrequires a moisture level of from about 1% to about 10% on a weightbasis; and, as a general rule, since it is desired that fillings madewith ingredients such as cheese and peanut butter be anhydrous, thesefillings do not have an applicable glass transition point.

Analytical Protocols

Protocols used to determine the levels and types of amino acid source,fat, carbohydrate and fiber components, as well as the number andpercent of calories from each component of Applicants' invention, are asfollows:

1. Amino acid content: The total amino acid or protein content of a foodis calculated after measuring the percent nitrogen content of the foodby the Kjeldahl digestion method. The Kjeldahl digestion method used isAOAC Official Method 979.09, “Protein in Grains” (32.2.03; Chp. 32, pg.23D).

a.) Percent amino acid or protein is calculated by multiplying the %nitrogen by a conversion factor of 6.25:

% amino acid or protein=%N×6.25

b.) The amino acid or protein content per a given mass of food iscalculated as follows:

g amino acid or protein=(mass of food)×(% amino acid or protein/100)

c.) Calories from amino acid or protein are calculated by multiplyingthe grams amino acid or protein by 4:

Energy from amino acid or protein (kcal)=(g amino acid or protein)×4kcal/g

2. Amino Acid Chemical Score: The profile of essential amino acids in afood is measured after conducting an amino acid analysis on the product;see AOAC Official Method 994.12, “Amino Acids in Feeds” (4.1.11, Chp. 4,pg. 4-12). Amino acid analysis is carried out on a Beckman Model 6300ion-exchange instrument following a 16 hour hydrolysis at 115° C. in 6 NHCl, 0.2% phenol that also contains 2 nmol norleucine. The latter servesas an internal standard to correct for losses that may occur duringsample transfers, drying, etc. After hydrolysis, the HCl is evaporatedand the resulting amino acids dissolved in 100 μl Beckman sample bufferthat contains 2 nmol homoserine with the latter acting as a secondinternal standard to independently monitor transfer of the sample ontothe analyzer. The instrument is calibrated with a 2 nmol mixture ofamino acids and it is operated via the manufacturer's programs and withthe use of their buffers. Data analysis is carried out on an externalcomputer using Perkin Elmer/Nelson data acquisition software.

During acid hydrolysis asparagine will be converted to aspartic acid andglutamine to glutamic acid. During the HPLC analysis that follows,cysteine co-elutes with proline; and methionine sulfoxide, which is acommon oxidation product found in peptides/proteins, co-elutes withaspartic acid. Hence, following normal acid hydrolysis, glutamine andasparagine are not individually quantified and it is possible that themethionine value will be low and that the aspartic acid and prolinevalues will be somewhat high. Improved quantification of cysteine andmethionine can be obtained by prior oxidation with performic acid, whichconverts both methionine and methionine sulfoxide to methionine sulfoneand cysteine and cystine to cysteic acid. Generally, however, performicacid oxidation destroys tyrosine. Best quantification of tryptophan isobtained by hydrolysis with methanesulfonic acid (MSA) instead ofhydrochloric acid. The procedure used in this instance is to carry outthe hydrolysis with MSA for 16 hours at 115° C. After hydrolysis, thesample is neutralized with 0.35 M NaOH and 100 μl (50% of the sample) isthen analyzed on the Beckman 6300.

To calculate the amino acid chemical score of a dietary amino acidsource, the measured essential amino acid pattern of the food iscompared to an ideal reference protein. The reference protein used isthe recommended profile of essential amino acids (mg/g referenceprotein) for preschool children ages 2-5, as specified by the WorldHealth Organization (WHO, 1985, Energy and Protein Requirements, WHOTechnical Report Series 724, Geneva, 206 pp.). This ideal profile ofessential amino acids is as follows:

mg essential amino acid/ g reference protein Histidine 19 Isoleucine 28Leucine 66 Lysine 58 Methionine + Cystine 25 Phenylalanine + Tyrosine 63Threonine 34 Tryptophan 11 Valine 35

The content of essential amino acids in a food (mg amino acid/g protein)is compared to the above ideal amino acid profile to identify the mostlimiting amino acid in the food; i.e., the amino acid in greatestdeficit compared to the reference. The amino acid chemical score is thencalculated based on the most limiting amino acid as follows:

Amino Acid Chemical Score=[mg limiting amino acid/g protein in food]/[mgsame amino acid/g reference protein]

The amino acid chemical score of the protein or amino acid source in thefood may be as high as 1.0, which would indicate that the nutritionalquality of the amino acid source is equal to the ideal referenceprotein.

3. Digestible Fat and Digestible Saturated Fat: The content of totaldigestible fat and digestible saturated fat in a food is measuredaccording to the published AOAC peer-verified method for quantifying fatin olestra-containing snack foods (JAOAC, 81, 848-868, 1998,“Determination of fat in olestra-containing savory snack products bycapillary gas chromatography”, PVM 4:1995, AOAC International,Gaithersburg, Md.). The principle of this method involves extraction ofthe food product with chloroform-methanol solution, yielding a totallipid extract that contains the digestible fat and any non-digestiblelipid. The lipid extract is hydrolyzed by lipase, yielding fatty acidsfrom the digestible fat. The fatty acids are precipitated as calciumsoaps and the isolated fatty acid soaps are converted back into fattyacids with hydrochloric acid and extracted into hexane. The isolatedfatty acids are converted to methyl esters with borontrifluoride-methanol solution and quantified by capillary gaschromatography.

a.) The digestible fat and saturated fat content per a given mass offood is calculated as follows:

g digestible fat=(mass of food)×(% digestible fat/100)

g digestible saturated fat=(mass of food)×(% digestible saturatedfat/100)

b.) Calories from digestible fat and saturated fat are calculated bymultiplying by 9:

Energy from fat (kcal)=(g digestible fat)×9 kcal/g

 Energy form saturated fat (kcal)=(g digestible saturated fat)×9 kcal/g

4. Carbohydrate: The total carbohydrate content of a food product iscalculated by difference as follows:

a.) % Carbohydrate=100−(% amino acid source)−(% moisture)−(% totalextractable lipid)−(% ash)

b.) The carbohydrate content per a given mass of food is calculated asfollows:

g carbohydrate=(mass of food)×(% carbohydrate/100)

c.) Calories from carbohydrate are calculated as follows:

Energy from carbohydrate (kcal)=(g carbohydrate−g dietary fiber)×3.85kcal/g

5. Moisture: The moisture content of a food is measured by the vacuumoven method known as AOAC Official Method 979.12, “Moisture (Loss onDrying) in Roasted Coffee” (30.1.20, Chp. 30, pg. 5).

6. Ash: The ash content of a food is measured after ignition in afurnace at ˜550° C. This method is AOAC Official Method 923.03, “Ash inFlour” (32.1.05, Chp. 32, pg. 2).

7. Dietary Fiber Combination of AOAC Method for Total Dietary Fiber Withthe Enzymatic-HPLC Determination of Indigestible Maltodextrin in Foods(Combined AOAC Prosky—HPLC method)

I. Principle

This method to determine total dietary content in processed foods is acombination of the AOAC-Prosky method for total dietary fiber (AOAC985.29) and a high performance liquid chromatography (HPLC) method fordetermining additional fiber from indigestible maltodextrin.

A sample is first analyzed for its total quantity of insoluble dietaryfiber (IDF) and high molecular weight soluble dietary fiber (HMSDF)according to the AOAC method 985.29. A HPLC determination is conductedon the filtrate to obtain the quantity of low molecular weight solubledietary fiber (LMSDF). The two values are combined to obtain the totaldietary fiber value.

II. Scope

The combined AOAC Prosky—HPLC method determines total dietary fibervalue of processed foods containing low molecular weight soluble dietaryfiber. This method defines dietary fiber (DF) as indigestiblesaccharides with a degree of polymerization of 3, and higher than 3,after enzymatic hydrolysis.

III. Additional Apparatus Beyond AOAC Method 985.29

A). Balance capable of weighing to 0.1 mg.

B). Rotary evaporator.

C). Glass or plastic columns to hold ion exchange resins (75 cm*15 mmID).

D). High-performance liquid chromatograph (HPLC) equipped with oven tomaintain column temperature at 80° C. and a 20 uL injection loop.

E). Guard column (or pre-column), TSK guard column PW_(XL) (size: 6.0 mmID×4 cm), TOSOH CORPORATION, distributed by TOSOHAAS, Montgomeryville,Pa.

F). HPLC column, TSK-GEL G2500PW_(XL) (size: 7.8 mm ID×30 cm), TOSOHCORPORATION, distributed by TOSHOHAAS, Montgomeryville, Pa.

G). Refractive Index (RI) detector maintained at 80° C.

H). Integrator or computer for peak area measurement.

I). Water aspirator or vacuum pump. Always use with a trap betweenvacuum source and sample.

J). Round bottom flasks, 1,000 mL. (for volume reduction of initialfiltrate volume).

K). Round bottom flask, 250 mL. (for volume reduction of ion-exchangecolumn eluent).

L). Filters for disposable syringe, 0.2 micron membrane, 13 mm.

M). Filters for distilled-deionized (D D) water, 0.2 micron, 47 mm.

N). Filter apparatus to hold 47 mm, 0.2 micron filter. (to filter largervolumes of D-D water).

O). Filter or vacuum flasks, 500 mL, 1,000 mL.

P). Glass rods with fire-polished ends, approximately 20 cm long.

Q). Ten (10) mL plastic disposable syringes.

R). Pasteur pipettes.

S). Volumetric pipette, 10 mL.

T). Volumetric flasks, 1,000 mL, 250 mL, 50 mL and 10 mL.

U). Graduated cylinders, 50 mL and 25 mL.

V). Polyvinyl chloride (PVC) tubing, 2.79 mm I.D. (for ion-exchangecolumns).

W). Funnel, general purpose.

X). Teflon scraping rod. (can use in place of glass stirring rod toscrape precipitate in tall beaker).

Y). Peristaltic pump.

IV. Additional Reagents Beyond AOAC Method 985.29

A). Distilled-Deionized (D-D) water.

B). Mixed-bed ion exchange resin for each sample. Twenty (20) g ofcharged Amberlite IRA-67 (Sigma #A9960) and 20 g of charged Amberlite200 (Sigma #200) are mixed and used per sample or per column. (Must becharged and adequately rinsed with D-D water.)

It is advantageous to activate large amounts of both Amberlite IRA-67and Amerlite 200 resins. Use large columns. The resins are mixed in aratio of 1:1, 20 g each, for each column or sample just before use.

1). Amberlite IRA-67. Fill large column with resin and determineapproximate resin volume based on column dimensions. Wash resin with two(2) volumes of D-D at the rate of 3 mL per min. Pass two (2) volumes of3% sodium hydroxide (NaOH) through the resin at the rate of 3 mL permin. Remove NaOH with three (3) volumes of D-D water passed through theresin at the rate of 3 mL per min. The resin is further washed with D-Dwater at the rate of six (6I) mL per min. Monitor pH of water eluent.The column is adequately washed of NaOH when a 7-8.8 pH value isobtained. (It takes approximately 6-8 hours to charge and rinse thisresin)

2). Amberlite 200. Fill large column with resin and determineapproximate resin volume based on column dimensions. Wash resin with two(2) volumes of D-D at the rate of 3 mL per min. Pass two (2) volumes of3% hydrochloric acid (HCl) through the resin at the rate of 3 mL permin. Remove HCl with three (3) volumes of D-D water passed through theresin at the rate of 3 mL per in. The resin is further washed with D-Dwater at the rate of six (6) mL per min. The column is adequately washedof HCl when a 4-7 pH value is obtained. (It takes 2-3 hrs to charge andrinse this resin.)

C). Sodium hydroxide (0.275 N).

D). Hydrochloric acid (0.325 N).

E). Glycerol (≧99.5% purity). Glycerol stock solution: weigh 10 gglycerol into a small beaker. Quantitatively transfer to 1000 mLvolumetric flask with repeated washes with D-D water. Make to volumewith D-D water. It is important to measure or record the exact weight ofthe glycerol and again, taking care to weigh as close to 10 g aspossible. Take purity and weight of glycerol into consideration whencalculating final glycerol-standard concentration. (A glycerol standardsolution having a concentration of 10 mg per mL is preferred.)

F). Dextrose, HPLC grade, high purity≧99.5%.

V. Procedural Steps In Determining Total Dietary Fiber In Foods

A. Sample enzymatic hydrolysis and filtration:

Follow AOAC method 985.29.

Each sample is prepared in duplicate. Two blank digestion determinationsare also accomplished. These duplicate samples allow for corrections insubsequent residue weights for ash and protein.

This residue weight, less protein, ash, and blank residue represents theweight of the dietary fiber by AOAC-Prosky method. The blank residuevalue used in the previous calculation must be corrected for its proteinand ash content.

B. Filtrate recovery and high performance liquid chromatograph analysis:

The filtrate from V(A) is quantitatively transferred to a 1,000 mL roundbottom flask. The liquid contents of the round bottomed flask areevaporated with a rotary evaporator to obtain a near dryness residue.Redissolve the residue in the round bottomed flask with a minimum amountof distilled-deionized (D-D) water and transfer to a 50 mL volumetricflask. Add 10 mL of glycerol standard solution, 10 mg per mL, and maketo volume with D-D water (see preparation of glycerol stock solution).

The contents of the 50 mL volumetric flask are quantitativelytransferred to a column (75 cm×15 mm ID) containing 20 grams each,thoroughly mixed, of the charged ion-exchange resins, Amberlite IRA-67(Sigma #A9960) and Amberlite 200 (Sigma #200)². The sample is washedthrough the column with 250 mL D-D water at the rate of 0.8 mL per min.

The 250 mL eluent collected from the ion-exchange column isquantitatively transferred into a 500 mL round bottom flask. Thecontents are evaporated to near dryness and quantitatively transferredto a 10 mL volumetric flask. Transfer the sample to a 10 mL disposablesyringe and filter through a 0.2 micron filter.

Inject 20 uL of the sample on the high performance liquid chromatograph.Perform the HPLC analysis on the filtrate using the following operatingconditions.

Analytical Column: HPLC column, TSK-GEL G2500PW_(XL) (size: 7.8 mm ID×30cm), TOSOH CORPORATION equipped with guard column (or pre-column), TSKguard column PW_(XL) (size: 6.0 mm ID×4 cm), TOSOH CORPORATION.

Column temperature: 80° C.

Mobile phase: Water (distilled-deionized and degassed)

Flow rate: 0.5 mL/min.

C. Determining the response factor for dextrose; dextrose is equivalentto soluble indigestible saccharides (i.e. Fibersol) in HPLC response.

1). The objective of this portion of the experiment is to obtain theaccurate measurement of soluble indigestible saccharides in thedigestion filtrate by HPLC. Each chromatograph must be evaluated orstandardized for the RI response of soluble indigestible saccharides.This is accomplished using dextrose and glycerol.

2). The peak areas, representing concentration, obtained by HPLCanalysis of equal amounts of soluble indigestible saccharides “i.e.Fibersol” and dextrose are equivalent. Glycerol is used as the internalstandard but its peak area compared to the peak area of an equal amountof dextrose or Fibersol is not equivalent. A dextrose-glycerol standardcurve is prepared to obtain a “response factor” to calculate theaccurate amount of Fibersol or soluble indigestible saccharides in achromatogram or sample.

3). Three solutions (i.e., volumetric flasks) containing the same amountof glycerol and three levels of dextrose are prepared. It is importantto know and use the reported content (i.e., ≧99.5% purity) of bothglycerol and dextrose standards. Ten (10) g high purity glycerol isaccurately weighed into a small beaker. (We use molecular biology gradeglycerol with ≧99.5% purity.) The glycerol is quantitatively transferredto a 100 mL volumetric flask with D-D water and made to volume with D-Dwater. (Do not confuse this glycerol standard with that prepared andadded to the sample before ion-exchange chromatography.) One-half (0.5),one (1) and (2) g of dextrose is accurately weighed into three separate100 mL volumetric flasks. To each flask is added 10 mL of the glycerolstandard solution (100 mg per mL) previously prepared. Each flask ismade to volume with D-D water. (These three flasks represent thestandard solutions to calculate the “response factor” for dextrose thatis used to determine the amount of soluble indigestible saccharidesfound in the HPLC chromatograms.)

4). Inject twenty (20) uL of each standard glycerol-dextrose solution.Obtain the values for the peak areas of dextrose and glycerol from thethree chromatograms. The reciprocal of the slope obtained comparing theratio of peak area of dextrose/peak area of glycerol (y-axis) to theratio of the weight of dextrose/weight of glycerol (x-axis) is the“response factor”. Among laboratories, this “response factor” has beendetermined to be 0.83.${{Response}\quad {factor}} = \frac{1}{{PA}\text{-}{{dex}/{PA}}\text{-}{gly} \times {Wt}\text{-}{{gly}/{Wt}}\text{-}{dex}}$

PA-dex=peak area dextrose

PA-gly=peak area glycerol

Wt-dex=weight of dextrose in standard

Wt-gly=weight of glycerol in standard

VI. Calculations

A). All values used in calculations are in mg, except for percent (%)values.

Each sample is assayed in duplicate resulting in two sample weightsvalues, sample weight and sample weight′ (prime) and two blanks, blankand blank′ (prime).

B). Calculate Total Fiber from AOAC (TF-AOAC) as per AOAC method 985.29.This value is the average of the two determinations.

C). Calculate percent (%) LMSDF as follows:

Low molecular weight soluble dietary fiber (LMSDF) is solubleindigestible saccharides with a degree of polymerization of ≧3, afterenzymatic hydrolysis.${{Low}\quad {molecular}\quad {weight}\quad {soluble}\quad {dietary}\quad {fiber}}\quad = {{\frac{{Peak}\quad {area}\quad {of}\quad {LMSDF}}{{Peak}\quad {area}\quad {of}\quad {glycerol}} \times {mg}\quad {glycerol}\quad {standard} \times {response}\quad {factor}} = {{mg}\quad {low}\quad {molecular}\quad {weight}\quad {soluble}\quad {dietary}\quad {fiber}\quad ({LMSDF})}}$

${{Percent}\quad (\%)} = {{LMSDF} = {\frac{LMSDF}{{Sample}\quad {Weight}} \times 100}}$

Repeat calculations for the duplicate sample′ (prime), % LMSDF′ usingLMSDF′ and Sample Weight′

D). % Average Low Molecular Weight Soluble Dietary Fiber${\% \quad {ALMSDF}} = \frac{{\% \quad {LMSDF}} + {\% \quad {LMSDF}^{\prime}}}{2}$

E). Percent (%) total dietary fiber

% TDF=% TF-AOAC+% ALMSDF

8. Soluble Dietary Fiber: The content of soluble dietary fiber in a foodis calculated as follows:

(% soluble dietary fiber)=(% Dietary Fiber)−(% insoluble dietary fiber)

Percent Dietary Fiber is measured as described in method #7 above. The %insoluble dietary fiber content of a food is measured by theenzymatic-gravimetric method known as AOAC Official Method 991.42,“Insoluble Dietary Fiber in Food and Food Products” (32.1.16, Chp. 32,pg. 5-6).

The soluble dietary fiber content per a given mass of food is calculatedas follows:

(g soluble dietary fiber)=(mass of food)×(% soluble dietary fiber/100)

9. Beta-Glucan Soluble Fiber: The content of beta-glucan soluble fiberin a food is measured by an enzymatic-spectrophotometric methodaccording to AOAC Official Method 992.28, “(1→3) (1→4)—Beta-D-Glucans inOat and Barley Fractions and Ready-to-Eat Cereals” (32.2.06, Chp. 32,pg. 28-29C).

The beta-glucan soluble fiber content per a given mass of food iscalculated as follows:

 (g beta-glucan soluble fiber)=(mass of food)×(% beta-glucan solublefiber/100)

10. Extractable Lipid and Calculation of Non-Digestible Lipid: The totalextractable lipid content of a food is measured by an extraction methodknown as AOAC Official Method 983.23, “Fat in Foods; Chloroform-MethanolExtraction Method” (45.4.02, Chp. 45, pg. 64-65). Percent totalnon-digestible lipid is calculated as follows:

(% non-digestible lipid)=(% extractable lipid)−(% digestible fat)

The percent digestible fat value in the above equation is derived frommethod #3 of Applicants' Analytical Protocols.

The non-digestible lipid content per a given mass of food is calculatedas follows:

(g non-digestible lipid)=(mass of food)×(% non-digestible lipid/100)

11. Water Activity: The water activity (Aw) of a food is measured usingthe following protocol and instruments:

Principle: The Rotronic Hygroskop relative humidity meter uses probes,each containing a humidity sensor and a temperature sensor, to measurethe equilibrium relative humidity above a sample. A sample is introducedto the probe in an air tight chamber. After equilibrium has beenreached, the relative humidity reading obtained from the instrument canbe used to determine water activity (Aw).

Apparatus

a.) Rotronic Hygroskop model DT Relative Humidity Meter

b.) Model DMS 100H Humidity Cells

c.) Rotronic Sample Dishes Part # PS-14

Reagents and Solutions

a.) 35% RH standard solution (EA-35) supplied by Rotronic InstrumentCorp.

b.) 50% RH standard solution (EA-50) supplied by Rotronic InstrumentCorp.

c.) 65% RH standard solution (EA-65) supplied by Rotronic InstrumentCorp.

d.) 80% RH standard solution (EA-80) supplied by Rotronic InstrumentCorp.

Procedure

a.) Instrument Operation and Calibration

(i) Prepare a standard curve of meter reading vs. % relative humidity (%RH) at 25° C. using the four RH standards listed in this method. Theaccuracy of the calibration curves should be checked periodically usingthe relative humidity standard solutions.

(ii) Carefully open a vial of RH standard solution and pour the contentsinto a plastic sample dish. Place the sample dish containing thestandard solution into cell #1 of the instrument and seal tightly. Allowat least one hour for the meter reading to stabilize. Record the meterand temperature readings.

(iii) Repeat step 2 for the other humidity standards.

(iv) Prepare a standard curve by plotting the meter readings against theknown RH of the standards.

(v) Prepare a standard curve for cell #2 in the same fashion.

b.) Sample Analysis

(i) Select a humidity cell to use for the analysis. Wipe clean the innersurfaces of the cell with a paper towel. This will remove anything leftover from a previous sample.

(ii) Obtain a sample of food product. Samples must be at roomtemperature before the analysis can be run.

(iii) Place the sample into a plastic sample dish. The sample may needto be crushed or ground (eg. crackers) to fit into the dish. The dishshould be filled as much as possible with the sample.

(iv) Place the sample dish into a cell and place the cell into theinstrument. Keeping the cell level, seal the cell tightly to theinstrument.

(v) Allow at least ½ hour for meter reading to stabilize. Trend lightson both the RH meter and temperature meter should not be lit whenrecording a reading. If either is lit at the end of ½ hour, wait untilthey go out before recording the meter readings.

(vi) Record the RH and temperature meter readings.

(vii) Convert the RH meter reading to the equilibrium % RH using thepreviously prepared standard curve for the cell used. Convert theequilibrium relative humidity to Aw.

c.) Water activity (Aw) Calculations: Aw=% RH/100

All AOAC (Association of Official Analytical Chemists) published methodscan be found in the following reference which is incorporated byreference in its entirety:

AOAC International, Official Methods of Analysis, P. Cunniff (ed.),16^(th) edition, 5^(th) Revision, 1999, Gaithersburg, Md.

Process of Making Nutritious Compositions

Cracker Making

The following unit operations are unique to the production of crackersof this invention.

1) Docking—holes are traditionally made in a cracker dough form beforebaking. While not to be bound by theory, it is believed docking bondsthe dough layers together at discreet points to prevent excessiveinflation (pillowing) of the cracker. Another function of docking isbelieved to be venting to allow the steam and gasses generated duringbaking to escape the structure which aids in lowering the post-bakedmoisture, and reduces excessive inflation. The appearance of thesedocking holes has been found to distract from the healthful image of theproduct. This may be because consumers identify the product withtraditional crackers, which are not seen as healthy foods. It has beenlearned that pressing bits, such as nut pieces (8-12 mesh) into thedough form prior to baking accomplishes the same effect on the structureas docking holes. The appearance of the final product is much morehealthful to the consumer, possibly because of the nuts on the surface,and possibly because the product no longer looks like a traditionalcracker.

2) Water spray—is used on the dough forms immediately before they enterthe oven to control color. It has been found that surface water spray of0.02-0.22 g/sq.in. (0.003-0.034 g/sq. cm) immediately prior to baking(oven entry) can result in a very noticeable lightening of the bakedcracker color. This is important because the lighter cracker color isconsistent with the consumer's view of more healthy products.Surprisingly, this extra water spray was found to have very littleimpact on the final baked moisture of the cracker. This is importantbecause low moistures (>about 5-6%) are necessary to achieve the desiredcrispness in eating quality.

3) Water spray—when oven and oven band temperatures cannot be adjusted,water spray is used on the oven band immediately before the dough formsare transferred onto it from the feeder conveyor belt. This creates adamp band surface which facilitates the adherence of the dough form tothe oven band. Without this help, rectangular dough forms aresusceptible to shape deformation in the form of arching. This archingoccurs such that the center of the shape is lifted off of the oven bandsurface. This deformation from a straight line from end to end can be asmuch or more than ⅛″ (0.32 cm), which makes sandwiching two crackersvery difficult.

4) Oil spray—upon exit from the oven is normally done in a traditionalcracker making operation in order to reduce the dryness impressionduring eating. The crackers of this invention are sprayed with Olean. Aforced air spray nozzle, made by Spraying Systems Co. of Palatine, Ill.is found to be useful in ensuring that uniformly controlled quantitiesof Olean are sprayed onto the cracker surface.

Filling Making

Applicants' filling making processes include hot and cold processes.There are three major differences in Applicants' hot and cold processes:

1.) In the cold process any vitamins are crystallized in about a 1:1weight ratio with shortening before being added to any other fillingingredients, and said other filling ingredients should be below thecrystallization temperature of said vitamin/shortening mix before beingcombined with said vitamin/shortening mix.

2.) Also, in the cold process, any additional shortening is crystallizedbefore being added to any other filling ingredients, and said otherfilling ingredients should be below the crystallization temperature ofsaid additional shortening before being combined with said additionalshortening.

3.) All mixing is done at the lower of the shortening's crystallizationtemperature or 90° F. (32.2° C.).

In addition to the processing differences list above, when Applicants'cold filling making process is used to make a filling, stabilizers maynot be required and it may be possible to use lower levels offlavorings. In addition to the teachings listed above, Applicants' haveprovided numerous detailed examples teaching methods of making fillings.

Method of Use

Embodiments of Applicants' invention may be used as weight controlproducts, as they are nutritionally balanced and low in fat. Inaddition, embodiments of Applicants' invention may be consumed as aprotein or fiber supplements. Also, since embodiments of Applicants'invention contain heart healthy components that, in addition to otherbenefits, can impart a hypocholesterolemic capability to foods, saidembodiments may be consumed by a subject to lower the subject's serumtotal and LDL-cholesterol. The following is a specific example of amethod of using said embodiments to lower a subject's serum total andLDL-cholesterol. This example is illustrative of the invention and isnot to be construed to limit the invention in any way.

Method of Use

The filled cracker of Example 9 is used as a functional food compositionto lower serum total and LDL-cholesterol. This product contains about9.6 g of olestra (Olean brand) and about 6.25 g of soy protein per 40 gserving size. A group of at least 25 hypercholesterolemic subjectsconsume 3 servings/day of the filled crackers. The servings are spacedthroughout the day; e.g., consumed with the breakfast, lunch, and dinnermeals. Consumption continues for a period of 28 consecutive days. On day1, a fasting blood sample is collected from each subject for measurementof the baseline blood lipid profile (total, LDL-, and HDL-cholesterol,and total lipids). On day 28, a second fasting blood sample is drawnfrom each subject and the blood lipid profile measured. For eachsubject, the blood lipid profile on day 28 is compared to the baselineprofile measured on day 1. Following treatment, the total and/orLDL-cholesterol is reduced from the baseline level by an average of atleast 10%.

Product and Process Examples

The following processing teachings apply to the specific embodiments ofApplicants' invention that are described later in this application.These processing teachings and examples are illustrative of theinvention and are not to be construed to limit the invention in any way.

Making Procedures

Peanut Butter Filling Making Procedure PNB#1 (For Examples 1, 11 and 3)

Step #1—Preparation of De-fatted Peanut Flour

Peanuts are roasted to a 36-37 L′ roast color and then ground in a Bauerconventional grinder to produce a nut paste of pumpable consistency. Themethod for determining L′ roast color values is disclosed in U.S. patentapplication Ser. No. 09/511058 and in WO051449A1 both of which areincorporated by reference. The nut paste is defatted by using amechanical press. The fat content of the defatted solids is 20%. The nutsolids are then milled to a mono modal particle size distribution usinga Lehmann mill (Model 4039).

Step #2—Pre-blending Ingredients

1. The roll mill solids, peanut oil and 8.2% of the total Olean® areweighed together. Then the vitamins are added.

2. Next, the ingredients from 1 above are blended, using a Hobart mixer(Model C-100) at speed setting #1 for 5 minutes, until all theingredients are well blended.

Step #3—Heating and Finishing

1. A jacketed Hobart (Model C-100-T) is preheated, 1 hour prior tousing, to a temperature of about 150° F. (65.6° C.).

2. The sucrose, salt, fiber, remaining Olean®, and vitamins are blendedfor 40 minutes in the heated Hobart at speed setting #1.

3. Then the rolled mill solids/peanut oil/Olean® mixture is added andblended in Hobart for 40 minutes.

4. Next, the mixture is cooled through the temperature range of 130°F.-140° F. (54.4° C.-60.0° C.) in about 10 minutes to ensure the propercrystallizing structure. This can usually be accomplished by ambientcooling for lab batch sizes.

5. The resulting filling is stored at room temperature until used.

Peanut Butter Filling Making Procedure PNB#2 (For Examples 3 & 13)

Step #1—Preparation of De-fatted Peanut Flour

Peanuts are roasted to a 36-37 L′ roast color and then ground in a Bauerconventional grinder to produce a nut paste of pumpable consistency. Themethod for determining L′ roast color values is disclosed in U.S. patentapplication Ser. No. 09/511058 and in WO051449A1 both of which areincorporated by reference. The nut paste is defatted by using amechanical press. The fat content of the defatted solids is 20%. The nutsolids are then milled to a mono modal particle size distribution usinga Lehmann mill (Model 4039).

Step #2—Heating and Finishing

1. A jacketed Hobart (Model C-100-T) is preheated, 1 hour prior tousing, to a temperature of about 150° F. (65.6° C.).

2. All the ingredients, wet and dry, including the vitamins are weighed,combined and then mixed in the heated Hobart at speed setting #1 for 1hour.

3. Next, the mixture is cooled through the temperature range of 130°F.-140° F. (54.4° F.-60.0° C.) in about 10 minutes to ensure the propercrystallizing structure. This can usually be accomplished by ambientcooling for lab batch sizes.

4. The resulting filling is stored at room temperature until used.

Peanut Butter Filling Making Procedure PNB#3 (For Example 10)

Step #1-Preparation of De-fatted Peanut Flour

Peanuts are roasted to a 36-37 L′ roast color and then ground in a Bauerconventional grinder to produce a nut paste of pumpable consistency. Themethod for determining L′ roast color values is disclosed in U.S. patentapplication Ser. No. 09/511058 and in WO051449A1 both of which areincorporated by reference. The nut paste is defatted by using amechanical press. The fat content of the defatted solids is 20%. The nutsolids are then milled to a mono modal particle size distribution usinga Lehmann mill (Model 4039).

Step #2—Pre-blending Ingredients

1. The roll mill solids, peanut oil and 11.5% of the total Olean® areweighed together. Then the vitamins are added.

2. Next, the ingredients from 1 above are blended, using a Hobart mixer(Model C-100) at speed setting #1 for 5 minutes, until all theingredients are well blended.

Step #3—Heating and Finishing

1. A jacketed Hobart (Model C-100-T) is preheated, 1 hour prior tousing, to a temperature of about 150° F. (65.6° C.).

2. The sucrose, salt, fiber, remaining Olean®, and vitamins are blendedfor 40 minutes in the heated Hobart at speed setting #1.

3. Next, the constant behenic stabilizer (cbc) is placed in a separatecontainer and then heated via a microwave to a temperature of 150° F.(65.6° C.) at which point cbc is a clear liquid.

4. Then the rolled mill solids/peanut oil/Olean® mixture from Step #2 isadded to the mixture from Step #3(2) above and then the melted cbc isadded. The resulting mixture is blended in the heated Hobart for 1 hourat speed setting #1.

5. Next, the mixture is cooled through the temperature range of 130°F.-140° F. (54.4° C.-60.0° C.) in about 10 minutes to ensure the propercrystallizing structure. This can usually be accomplished by ambientcooling for lab batch sizes.

6. The resulting filling is stored at room temperature until used.

Peanut Butter Filling Making Procedure PNB #4 (For Example 15)

Step #1 Preparation of De-fatted Peanut Flour

Peanuts are roasted to a 36-37 L′ roast color and then ground in a Bauerconventional grinder to produce a nut paste of pumpable consistency. Themethod for determining L′ roast color values is disclosed in U.S. patentapplication Ser. No. 09/511058 and in WO051449A1 both of which areincorporated by reference. The nut paste is defatted by using amechanical press. The fat content of the defatted solids is 16.5%.

Step #2 Roll Milling of Peanut Solids

The nut solids are then combined with the fiber, soy protein isolate and7.89% Olean®. The total oil content of the mix is 20%. The mix is passedthrough a 4 roll refining mill to reduce the particle size and to coatthe solids with a film of oil and Olean®. The particle size of the mixhas a D₅₀ and a D₉₀ of 7.6 and 22 microns, respectively.

Step #3 Refatting of Peanut Mix Composition

The vitamin mix is combined with 14.4% of the Olean® and mixed for 3minutes. The roll mix is then added. The mixing is done in a jacketeddouble arm mixer manufactured by Werner Lehara. The mixer is preheatedto 200° F. (93.3° C.) prior to mixing. The mixing speed is set to mediumand the mix temperature is about 150° F. (65.6° C.). The mixture ismixed for 10 minutes to convert the mix to a fluid paste.

Step #4 Sugar Slurry Mix

A sugar containing oil/Olean® suspension is prepared by mixing 12×sugar, salt, lecithin, and 26.73% Olean® in a jacketed double arm mixermanufactured by Werner Lehara. The mixer is preheated to 200° F. (93.3°C.) prior to mixing. The mixing speed is set to medium and the mixtemperature is about 150° F. (65.6° C.). To achieve the desiredviscosity, the materials are mixed for about 10 minutes.

Step #5 Blend Composition

Constant behenic stabilizer (cbc) is melted in a microwave ableresistant container until its temperature reaches 150° F. (65.6° C.) andit becomes liquid. The peanut and sugar containing oil suspensions arethen combined and mixed with the melted cbc in a jacketed double armmixer manufactured by Werner Lehara. The mixer is preheated to 200° F.(93.3° C.) prior to mixing. The mixing speed is set to medium and themix temperature is about 150° F. (65.6° C.). To achieve the desiredviscosity, the materials are mixed for about 5 minutes.

Cold Peanut Butter Filling Making Procedure For PNB #4 (For Example 15)That Does Not Require Constant Behenic Stabilizer (cbc)

Step #1 Preparation of De-fatted Peanut Flour

Peanuts are roasted to a 36-37 L′ roast color and then ground in a Bauerconventional grinder to produce a nut paste of pumpable consistency. Themethod for determining L′ roast color values is disclosed in U.S. patentapplication Ser. No. 09/511058 and in WO051449A1 both of which areincorporated by reference. The nut paste is defatted by using amechanical press. The fat content of the defatted solids is 16.5%.

Step #2 Roll Milling of Peanut Solids

The nut solids are then combined with the fiber, soy protein isolate and7.89% Olean®. The total oil content of the mix is 20%. The mix is passedthrough a 4 roll refining mill to reduce the particle size and to coatthe solids with a film of oil and Olean®. The particle size of the mixhas a D₅₀ and a D₉₀ of 7.6 and 22 microns, respectively.

Step #3 Vitamin Slurry

A vitamin containing oil/Olean® suspension is prepared by mixing thevitamin mix and Olean in a 1:1 ratio in a jacketed Hobart (ModelC-100-T). The mixer is preheated to about 150° F. (65.6° C.) and a speedsetting 2. To achieve good dispersion of the vitamins, the material aremixed for about 10 minutes. The mix is transferred to a second jacketedHobart (Model C-100-T). The mixer is set to about 60° F. (15.5° C.) anda speed setting 2. The materials are mixed until the materialtemperature is below 80° F. (26.6° C.).

Step #4 Refatting of Peanut Mix Composition

The roll mill mix is combined with the vitamin slurry and 14.4% Olean®.The mixing is done in a jacketed double arm mixer manufactured by WernerLehara. The mixer is controlled at 70° F. (21.1° C.) prior to mixing.The mixing speed is set to medium and the mix temperature is about 70°F. (21.1° C.). The roll mill mix is slowly added to the Olean (5minutes). The roll mill/Olean mixture is further mixed for 10 minutes toconvert the mix to a fluid paste.

Step #5 Sugar Slurry Mix

A sugar containing oil/Olean® suspension is prepared by mixing 12×sugar, salt, lecithin, and 26.73% Olean® in a jacketed double arm mixermanufactured by Werner Lehara. The mixer is controlled at 70° F. (21.1°C.) prior to mixing. The mixing speed is set to medium and the mixtemperature is about 70° F. (21.1° C.). To achieve the desiredviscosity, the materials are mixed for about 10 minutes.

Step #6 Blend Composition

The peanut and sugar containing oil suspensions are combined and mixedin a jacketed double arm mixer manufactured by Werner Lehara. The mixeris controlled at 70° F. (21.1° C.) prior to mixing. The mixing speed isset to medium and the mix temperature is about 70° F. (21.1° C.). Toachieve the desired viscosity, the materials are mixed for about 5minutes.

Cheese Filling Making Procedure For Examples 2, 5, 6, 7, 8, 9 & 16

1. The fiber is weighed in a separate bowl.

2. Any cheese powder, soy protein, whey protein, corn syrup solids,sucrose, and cheese flavor are weighed together.

3. Next, the Olean® and Kaomel Flakes are weighed and then mixedtogether in a container.

4. The Olean® and Kaomel Flake mixture is melted by heating until thetemperature reaches 150° F.-160° F. (65.6° C.-71.1° C.). For lab scale,this is best accomplished by heating in a microwave oven at one-minuteintervals, with stirring in between intervals, with power setting onhigh. After the desired temperature is reached, the vitamins are added.

5. The melted fat blend is mixed with the fiber using a Kitchen Aid(Model KSM90 Ultra Power) mixer for 1 minute at speed setting #2. Therest of the dry ingredients are added and blended for 5 minutes at speedsetting #5.

6. Then the mixture is cooled through the temperature range of 130°F.-140° F. (54.4° C.-60.0° C.) in about 10 minutes to ensure the propercrystallizing structure. This can usually be accomplished by ambientcooling for lab batch sizes.

7. The resulting filling is stored until used.

Bar Making Procedure (Examples 13 & 14)

Dough Making and Sheeting

1. The shortening, salt, sugar, powdered milk, and powdered egg yolksare creamed together in a Hobart mixer for 2 minutes on speed #2(medium).

2. Next, the ammonium bicarbonate in cool water, corn syrup, and invertsyrup are added and the resulting mixture is creamed for an additional 3minutes at speed #2 (medium).

3. Then, the remaining water followed by flour, sodium bicarbonate, andleavening salt(s) are added. The resulting mixture is mixed for 5minutes in the Hobart mixer on speed #1 (low) to produce a dough.

4. The dough from #3 above is rolled out with a hand rolling pin toapproximately a 0.2-inch (0.5 cm) thickness.

5. Next, the dough is run through a two-roll mill that is hand operatedand which has 3-inch (7.6 cm) diameter rolls, to attain a final sheetthickness of 0.1 inches (0.25 centimeter).

Bar Filling Procedure

1. A pizza cutter is used to cut out two 3.0×4.5 inch (7.6×11.4 cm) barimpressions from the dough sheet of Step #5 of the above Dough Makingand Sheeting Procedure.

2. Next, filling is placed on one side (one-half length wise) of the bardough prepared in Step #1 above. The filling is spread uniformly with aspatula or syringe, while avoiding the outer edges by ⅛ to ¼ of an inch(0.3 to 0.6 cm). In the case of dual fillings, the desired amount ofeach filling is placed side by side.

3. Then, the side of the bar that is not covered with filling is foldedover the side having the filling, to form an unfinished bar.

4. The edges of the unfinished bar are then sealed, using a 1.5×4.5 inch(3.8×11.4 cm) bar-former die cutter.

5. Next, several docking vents are cut on top of the bar using a smallspatula having an approximately ¼ inch (0.64 cm) wide blade.

6. The bar is then transferred to an oven band or baking sheet and bakedat 425° F. (218.3° C.) for 6½ minutes.

7. After the baked bars are removed from the oven they are cooledambiently to room temperature.

Cracker Making Procedure For Example 15

Dough Making

1. Corn syrup, malt syrup, shortening, hot water at 160° F. (71.1° C.),and enzyme tablets dissolved in water are weighed into an APV 100#single blade horizontal mixer and then mixed for 30 seconds at 38 rpm.

2. Next, sugar, salt, vitamin blend, and L-cysteine are weighed into themixer and then mixed for 2 minutes at 38 rpm.

3. Then, the remaining dry ingredients (flour, fibers, proteins, sodiumbicarbonate, and non-ammonia leavening salts) are weighed into mixer andmixed for 3 minutes at 45 rpm.

4. Then, ammonium bicarbonate, dissolved in cool water, is added andmixed for one minute at 60 rpm.

5. The resulting dough is emptied into a stainless steel tram, coveredwith plastic sheet, and allowed to “rest” at room temperature for 30minutes.

Dough Forming

1. Dough is fed through a three-roll mill having two initial 16.5 inch(41.9 cm) corrugated rolls and one smooth 11.8-inch (30.0 cm) diameterroll and sheeted to 0.25 inches (0.64 cm). The take-off belt speedexiting the three-roll mill is 2.0 fpm (0.6 mpm), and is matched to thespeed of the dough sheet as it exits the three-roll mill.

2. The sheet is sent through a calender roll #1 (an 11.8 inch or 30.0 cmdiameter two-roll mill), and sheeted to approximately 0.10 inches (0.25centimeters) in thickness. The take-off belt speed exiting the calenderroll #1 is 4.4 fpm (1.34 mpm), and is matched to the speed of the doughsheet as it exits the calender roll #1.

3. As the sheet comes through calender roll #1, it is folded over eighttimes to a width of approximately 10 inches (25.4 cm) to form a bundleof laminated dough. The bundle is covered with plastic film to preventdehydration and briefly set aside while additional bundles arecollected.

4. The laminated sheet of Step 3 above is sent through the two-roll mill#1 again to form a 0.10-inch (0.25 cm) thick sheet.

5. Before the dough sheet reaches calender roll #2 (an 11.8 inch or 30.0cm diameter two-roll mill), a 90/10 mixture of almond pieces (ParamountFarms, Lost Hills, Calif.) about 8 to 12 mesh in size, and bran (RedWheat Bran, Canadian Harvest, St. Thomas, Ontario Canada), are added ata level of about 1.0-1.5% of the total filled cracker weight byuniformly sprinkling the pieces across the dough sheet immediatelybefore calendering roll #2 such that they are pressed into the doughsheet.

6. The sheet continues on calender roll #2 to form a finished doughsheet approximately 0.08 inches (0.20 cm) thick. The take-off belt speedexiting the calender roll #2 is 7.9 fpm (2.41 mpm), and is matched tothe speed of the dough sheet as it exits the calender roll #2.

7. The dough sheet is then passed under a cutter die roll to formcrackers of desired size/shape. The belt speed is 7.7 fpm (2.35 mpm).The 3.875-inch (9.842 cm) diameter cutter roll (obtained fromWeidenmiller Co. Itasca, Ill.) is designed to cut about a 1.1×3.4 inch(2.8×8.6 cm) rectangular bar shape. The cutter roll does not havedocking pins inside the shape to be cut. The addition of the bits isthought to serve the function of the docking pins, as the dough layersare joined together and venting is created during baking.

8. After separating the web (the portion of the sheet left over afterthe shapes are cut out), the crackers are salted using a roller-salteror equivalent. The web may be recycled back to the dough waiting to beintroduced into the three-roll mill.

9. The cracker dough forms are then sprayed with a water mist (flowrate=65-212 g/min.) before baking. This helps attain a lighter colorafter baking.

Cracker Making Procedure For Examples 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11& 12

Dough Making

1. Corn syrup, malt syrup, shortening, hot water at 160° F. (71.1° C.),and enzyme tablets dissolved in water are weighed into an APV 100#single blade horizontal mixer and then mixed for 30 seconds at 38 rpm.

2. Next, sugar, salt, vitamin blend, and L-cysteine are weighed into themixer and then mixed for 2 minutes at 38 rpm.

3. Then the remaining dry ingredients (flour, fibers, proteins, sodiumbicarbonate, and non-ammonia leavening salts) are weighed into mixer andmixed for 3 minutes at 45 rpm.

4. Then ammonium bicarbonate, dissolved in cool water, is added andmixed for one minute at 60 rpm.

5. The resulting dough is emptied into a stainless steel tram, coveredwith plastic sheet, and allowed to “rest” at room temperature for 30minutes.

Dough Forming

1. Dough is fed through a three-roll mill having two initial 16.5 inch(41.9 cm) corrugated rolls and one smooth 11.8-inch (30.0 cm) diameterroll and sheeted to 0.25 inches (0.64 cm). The take-off belt speedexiting the three-roll mill is 2.0 fpm (0.6 mpm), and is matched to thespeed of the dough sheet as it exits the three-roll mill.

2. The sheet is sent through a calender roll #1 (an 11.8 inch or 30.0 cmdiameter two-roll mill), and sheeted to approximately 0.10 inches (0.25centimeters) in thickness. The take-off belt speed exiting the calenderroll #1 is 4.4 fpm (1.34 mpm), and is matched to the speed of the doughsheet as it exits the calender roll #1.

3. As the sheet comes through calender roll #1 , it is folded over eighttimes to a width of approximately 10 inches (25.4 cm) to form a bundleof laminated dough. The bundle is covered with plastic film to preventdehydration and briefly set aside while additional bundles arecollected.

4. The laminated sheet of Step 3 above is sent through the two-roll mill#1 again to form a 0.10-inch (0.25 cm) thick sheet.

5. Before the dough sheet reaches calender roll #2 (an 11.8 inch or 30.0cm diameter two-roll mill), bits, such as, but not limited to, pieces ofnuts, vegetables, grains, meats and candies, may optionally be added.These bits are uniformly sprinkled on the dough sheet immediately beforecalender roll #2 such that they are pressed into the dough sheet. Forexample, in Examples 4, 6, 8 and 10 almond pieces (Paramount Farms, LostHills, Calif.), about 8 to 12 mesh in size, are added at a level ofabout 1.0-1.5% the total filled cracker weight by uniformly sprinklingthe bits across the dough sheet immediately before calendering roll #2such that they are pressed into the dough sheet.

6. The sheet continues on calender roll #2 to form a finished doughsheet approximately 0.08 inches (0.20 cm) thick. The take-off belt speedexiting the calender roll #2 is 7.9 fpm (2.41 mpm), and is matched tothe speed of the dough sheet as it exits the calender roll #2.

7. The dough sheet is then passed under an embossing roller and under acutter die roll to form crackers of desired size/shape. The belt speedis 7.7 fpm (2.35 mpm). The embossing roller is a 3.75-inch (9.52 cm)diameter roll with a uniform pattern of 0.061-inch (0.153 cm) diameterpins spaced {fraction (5/16)} inches (0.794 centimeters) apart in boththe axial and radial directions. The 3.875-inch (9.842 cm) diametercutter roll (obtained from Weidenmiller Co. of Itasca, Ill.) can bedesigned to cut a variety of shapes. The shape used in these examples isa 1.4 inch (3.6) diameter round shape with docking holes. These dockingpins serve the purpose of preventing the dough form from inflatingduring baking. The function of the docking pins is thought to join thedough layers together and create venting during baking.

8. After separating the web (the portion of the sheet left over afterthe shapes are cut out), the crackers are salted using a roller-salteror equivalent. The web may be recycled back to the dough waiting to beintroduced into the three-roll mill.

9. The cracker dough forms are then sprayed with a water mist (flowrate=65-212 g/min.) before baking. This helps attain a lighter colorafter baking.

Cracker Baking

1. The cracker dough forms are transferred as a continuous feed from thedough-forming belt onto the oven band such that their relative spacingis undisturbed (a slight speed differential is permissible if it isdesired to place the cracker dough forms closer, or further apart on theoven band prior to baking). The oven band is made of metal of the openweave versus solid surface type. Solid surface metal oven bands may alsobe used for certain applications.

2. The cracker dough forms are baked in an APV 45 foot long three-zoneindirect-fired oven. Each zone has independent top and bottom heatapplied. Dampers and temperatures in each zone are set at the followingconditions:

1^(st) zone top: 465° F. (240.6° C.), bottom: 500° F. (260.0° C.),damper closed 2^(nd) zone top: 480° F. (248.9° C.), bottom: 520° F.(271.1° C.), damper ½  3^(rd) zone top: 355° F. (179.4° C.), bottom:425° F. (218.3° C.), damper open

Oven Band Speed (fpm)

Example 1, 2, 11 & 15 3, 5, 9 & 12 4, 6, 8 & 10 7 Oven Band 11.8 (3.6)11.0 (3.35) 10.0 (3.05) 11.5 (3.51) Speed: fpm (mpm)

Final moisture contents are about 0-4%.

Post Baking

1. As the hot baked crackers exit the oven, they are sprayed with hotoil or Olean® at approximately 160° F. (71.1° C.) to a level of about10% their post baked weight. The crackers are passed under heat lampsfor approximately 15 seconds to aid in absorption of oil.

2. The crackers are then passed through a cooling tunnel at roomtemperature. Olean® containing products must cool through thetemperature range of 130° F.-140° F. (54.4° C.-60.0° C.) 10 minutes toensure the proper crystalline structure.

Sandwiching Procedure For Crackers (Examples 1, 2, 3, 4, 5, 6, 7, 8, 9,10 & 11)

1. The filling is spread on a cracker.

2. A second cracker is placed on top of the filling that is spread onthe first cracker thereby forming a finished sandwich cracker.

Sandwiching Procedure For Cracker (Example 15)

The cracker is in the shape of an approximately 1.2×3.4 inch (3.0×8.6cm) bar, and weighs about 4.5 g. The filling (about 6.0 g) is placedbetween two crackers to form a cracker bar. The filling and sandwichingmethod is as follows:

Filling Sheeting Process

1. Apply approximately 300 grams of filling at ambient temperature to anapproximately 15×40-inch (38×102 cm) sheet of waxed paper.

2. Apply 2^(nd) sheet of wax paper and press firmly to approximately0.5-inch (1.27 cm) thickness.

3. Use gauge rolls to reduce sheet to approximately 0.20 inches (0.51centimeters).

4. Adjust gauge rolls to approximately 0.12 inches (0.30 centimeters)and sheet a second time.

5. Adjust gauge rolls to desired thickness of 0.07 to 0.10 inches (0.18to 0.25 centimeters) to deliver target piece weight of 6.0 g and sheetone at a time.

6. Place finished sheet in freezer at 0° F. to 10° F. (−17.8° C. to−12.2° C.) until firm.

7. Remove sheet to flat surface, remove top sheet, and cut strips1.01×3.20 inches (2.57×8.13 centimeters) using cutter rolls.

8. Return sheet to freezer.

Sandwiching

1. Place a 16×24 inch (41×61 centimeter) tray on top of another tray ofsame dimension filled with dry ice pellets.

2. Remove filling from freezer and place on top tray.

3. Remove top sheet of wax paper.

4. Separate filling pieces and place on cracker.

5. Apply top cracker and apply light pressure.

6. Place two sandwiches top to bottom on U-board.

7. Seal in cellophane wrapper.

Making Procedure (Example 19)

Peanut pieces are ground up and passed through #6 USA Std. Screen andheld by a #14 screen, and are incorporated into the dough before baking.

Dough Making

1. Mix in Kitchen Aid mixer (Model K45SS) with paddle.

2. The water and PGE are weighed in a Hobart mixer bowl and mixed for 1minute on speed #1.

3. Next, the molasses, and the PGE Hydrate and Panodan if used are addedto the bowl and mixed for 1 minute on speed #1. The PGE Hydrate isprepared by mixing in a small bowl 1 part PGE with 9 parts water.

4. Sucrose is weighed into a tared bowl lined with a plastic bag. Adddry flavor, fiber, protein, soda, starch, salt, egg white solids,maltodextrin if used, and xanthan gum are added.

5. Ingredients are stirred with a fork and shaken in a bag to mix theingredients.

6. The dry ingredients from # 5 are slowly added to the mix in the bowlfrom #3 above while the mixer is running on the lowest speed.

7. The mixture from #6 above is mixed for 30 seconds on low or speed 1,and then mixed 30 seconds on medium or speed 2.

8. The resulting dough from #7 above is allowed to rest for 15 minutes.

9. Then, the nuts are added to and mixed in the dough.

Baking

1. 2 gram pieces of dough are placed onto a lightly sprayed Tefloncookie sheet using Crisco® Cooking Spray. Care must be taken not toapply excessive cooking spray, so that the Product's final fat contentis minimally effected.

2. The dough is then tamped into approximately 1.5-inch (3.8 cm)diameter circles and baked at 300° F. (148.9° C.) for 9 minutes.

3. The product is then depaned from tray within 30 seconds of removalfrom oven and placed in sealed containers when cool.

EXAMPLE 1

Peanut butter filled crackers having a crumb to filling ratio by weightof 1.5:1 Crumb Formula Filling Formula Ingredient weight percent weightpercent 62DB Corn Syrup (Quality 0.62 Ingredients Corp., Chester, N.J.)Olean ® (Procter & Gamble Co., 9.12 15.30 Cincinnati, OH.) MaltSyrup-(Hawkeye 5900 Quality 1.24 Ingredients Corp., Chester N.J.) PeanutOil (#022000, Ventura Foods, 1.80 Opelousas, LA.) Sugar 12X (AmalgamatedSugar Co., 15.80 Ogden, UT.) Granulated Sugar (Holly Sugar Co., 5.60Worland, WY.) Iodized Salt (Morton International, 1.10 Inc., Chicago,IL.) Salt - TFC Purex (Morton 0.30 International, Inc., Philadelphia,PA.) L-Cysteine HCl Monohydrate 0.04 (Quality Ingredients Corp., ChesterN.J.) Vitamin A, D₃, K₁ blend (Watson 0.06 0.04 Foods Co., West Haven,CT.) Flour - soft wheat (Siemer Milling 42.82 Co., Teutopolis, IL.)Fiber - insoluble wheat 3.00 (Vitacel ® WF-600/30, J. Rettenmaier,Ellwangen/J, Germany) Fiber - soluble (Fibersol-2, Matsutani 3.50 12.00Chem. Ind., Itami-city Hyogo, Japan) Isolated Soy Protein (Supro ® 661,6.00 Protein Technologies Intl., St. Louis, MO.) Sodium Bicarbonate(Church & 0.95 Dwight Co., Princeton, NJ.) Calcium Phosphate Monobasic0.76 (Regent 12XX, Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate0.76 (Levair, Rhodia, Cranbury, N.J.) Ammonium Bicarbonate (Church &2.40 Dwight Co., Princeton, NJ.) Processed De-fatted (20%) Peanut 53.96Flour from US#1 Medium Runner Peanuts (Cargill Peanut, Dawson GA.) Water22.83

A single reference serving (30 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and the test results indicatethat the product's amino acid sources provide 24.9% of the product'stotal caloric content; that the product's fat sources provide 14.8% ofthe product's total caloric content; that the product's digestiblesaturated fat sources provide 2.9% of the product's total caloriccontent; and that the single reference serving contains 3.39 grams ofdietary fiber.

EXAMPLE 2

Cheddar cheese filled crackers having a crumb to filling ratio by weightof 1.5:1 Crumb Formula Filling Formula Ingredient weight percent weightpercent Corn Syrup (62DE Corn Syrup 0.62 (Quality Ingredients Corp.,Chester, N.J.) Olean ® (Procter & Gamble Co., 9.12 31.00 Cincinnati,OH.) Malt Syrup (Hawkeye 5900, Quality 1.24 Ingredients Corp., ChesterN.J.) Granulated Sugar (Holly Sugar Co., 5.60 Worland, WY.) Salt - TFCPurex (Morton 0.30 International, Inc. Philadelphia, PA.) L-Cysteine HClMonohydrate 0.04 (Quality Ingredients Corp., Chester N.J.) Vitamin A,D₃, K₁ blend (Watson 0.06 0.07 Foods Co., West Haven, CT.) Flour - softwheat (Siemer Milling 42.78 Co., Teutopolis, IL.) Fiber - insolublewheat (Vitacel ® 3.00 WF-600/30, J. Rettenmaier, Ellwangen/J, Germany)Fiber - soluble (Fibersol-2, Matsutani 3.50 17.00 Chem. ind., Itami-cityHyogo, Japan) Isolated Soy Protein (Supro ® 661, 6.00 3.50 ProteinTechnologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & 0.95Dwight Co., Princeton, NJ.) Calcium Phosphate Monobasic 0.76 (Regent12XX, Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate 0.76 (Levair,Rhodia, Cranbury, N.J.) Ammonium Bicarbonate (Church & 2.40 Dwight Co.,Princeton, NJ.) Whey Protein Isolate (BiPRO, 11.00 Davisco FoodInternational, Inc., Le Sueur, MN.) Water 22.87 Corn Syrup Solids (M200,Grain 8.50 Processing Corp., Muscatine, IA.) Cheese Powder (#2100078346,Kraft 23.93 Foods Ingredients, Memphis, TN.) Cheese Flavor (#1030WYF,Edlong 2.00 Corporation, Elk Grove Village, IL.) Kaomel Flakes (LodersCroklaan, 3.00 Channahon, IL.)

A single reference serving (30 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and the test results indicatethat the product's amino acid sources provide 24.2% of the product'stotal caloric content; that the product's fat sources provide 17.7% ofthe product's total caloric content; that the product's digestiblesaturated fat sources provide 9.3% of the product's total caloriccontent; and that the single reference serving contains 3.09 grams ofdietary fiber.

EXAMPLE 3

Peanut butter filled crackers having a crumb to filling ratio by weightof 1.5:1 Crumb Formula Filling Formula Ingredient weight percent weightpercent 62DE Corn Syrup (Quality 0.62 Ingredients Corp., Chester, N.J.)Olean ® (Procter & Gamble Co., 9.13 15.30 Cincinnati, OH.) Malt Syrup(Hawkeye 5900, Quality 1.24 Ingredients Corp., Chester, N.J.) Peanut Oil(#022000, Ventura Foods, 1.80 Opelousas, LA.) Sugar 12X (AmalgamatedSugar Co., 15.80 Ogden, UT.) Granulated Sugar (Holly Sugar Co., 5.00Worland, WY.) Salt - TFC Purex (Morton 0.30 International, Inc.,Philadelphia, PA.) Iodized Salt (Morton International, 1.10 Inc.,Chicago, IL.) L-Cysteine HCl Monohydrate 0.04 (Quality IngredientsCorp., Chester N.J.) Vitamin A, D₃, K₁ blend (Watson 0.06 0.03 FoodsCo., West Haven, CT.) Flour - soft wheat (Siemer Milling 37.88 Co.,Teutopolis, IL.) Fiber - insoluble wheat (Vitacel ® 2.75 WF-600/30, J.Rettenmaier, Ellwangen/J, Germany) Fiber - soluble (Fibersol-2,Matsutani 3.20 12.00 Chem. Ind., Itami-city Hyogo, Japan) Isolated SoyProtein (Supro ® 661, 10.00 Protein Technologies Intl., St. Louis, MO.)Sodium Bicarbonate (Church & 0.95 Dwight Co., Princeton, NJ.) CalciumPhosphate Monobasic 0.76 (Regent 12XX, Rhodia, Cranbury, N.J.) SodiumAluminum Phosphate 0.76 (Levair, Rhodia, Cranbury, N.J.) AmmoniumBicarbonate (Church & 2.40 Dwight Co., Princeton, NJ.) Wheat Gluten(Gluvital 21000, 2.00 Cerestar, Hammond, IN.) Processed De-fatted (20%)Peanut 53.97 Flour from US#1 Medium Runner Peanuts (Cargill Peanut,Dawson GA.) Water 22.91

A single reference serving (30 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and the test results indicatethat the product's amino acid sources provide 30.7% of the product'stotal caloric content; that the product's fat sources provide 14.9% ofthe product's total caloric content; that the product's digestiblesaturated fat sources provide 2.9% of the product's total caloriccontent; and that the single reference serving contains 3.43 grams ofdietary fiber.

EXAMPLE 4

Peanut butter filled crackers comprising rennet casein and having acrumb to filling ratio by weight of 1.5:1 and, on a 40-gram basis,containing at least 5 grams of protein having a quality of 1.0 CrumbFormula Filling Formula Ingredient weight percent weight percent 62DECorn Syrup (Quality 0.60 Ingredients Corp., Chester, N.J.) Olean ®(Procter & Gamble Co., 8.81 20.00 Cincinnati, OH.) Malt Syrup - (Hawkeye5900 Quality 1.20 Ingredients Corp., Chester N.J.) Peanut Oil (#022000,Ventura Foods, 0.80 Opelousas, LA.) Granulated Sugar (Holly Sugar Co.,5.40 Worland, WY.) Sugar 12X (Amalgamated Sugar Co., 13.80 Ogden, UT.)Salt - TFC Purex (Morton 0.29 International, Inc., Philadelphia, PA.)Iodized Salt (Morton International, 1.10 Inc., Chicago,IL.) L-CysteineHCl Monohydrate 0.04 (Quality Ingredients Corp., Chester N.J.) VitaminA, D₃, K₁ blend 0.06 0.05 (Watson Foods Co., West Haven, CT.) WholeGrain Flavor (Mane, 0.10 Cincinnati, OH.) Flour - soft wheat (SiemerMilling 41.00 Co., Teutopolis, IL.) Fiber - insoluble wheat (Vitacel ®2.89 WF-600/30, J. Rettenmaier, Ellwangen/J, Germany) Fiber - soluble(Fibersol-2, Matsutani 1.25 9.00 Chem. Ind., Itami-city Hyogo, Japan)Isolated Soy Protein (Supro ® 661, 3.80 Protein Technologies Intl., St.Louis, MO.) Sodium Bicarbonate (Church & 0.92 Dwight Co., Princeton,NJ.) Calcium Phosphate Monobasic 0.73 (Regent 12XX, Rhodia, Cranbury,N.J.) Sodium Aluminum Phosphate 0.73 (Levair, Rhodia, Cranbury, N.J.)Ammonium Bicarbonate (Church & 2.32 Dwight Co., Princeton, NJ.) WheatGluten (Gluvital 21000, 1.93 Cerestar, Hammond, IN.) Rennet Casein (MainStreet 9.65 Ingredients, LaCrosse, WI.) Processed De-fatted (20%) Peanut51.45 Flour from US#1 Medium Runner Peanuts (Cargill Peanut, Dawson GA.)Water 22.08

A single reference serving (30 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and the test results indicatethat the product's amino acid sources provide 30.9% of the product'stotal caloric content; that the product's fat sources provide 16.3% ofthe product's total caloric content; that the product's digestiblesaturated fat sources provide 2.8% of the product's total caloriccontent; and that the single reference serving contains 2.78 grams ofdietary fiber.

EXAMPLE 5

Cheddar cheese filled crackers having a crumb to filling ratio by weightof 1.5:1 Crumb Formula Filling Formula Ingredient weight percent weightpercent 62DE Corn Syrup (Quality 0.62 Ingredients Corp., Chester, N.J.)Corn Syrup Solids (M200, Grain 8.50 Processing Corp., Muscatine, IA.)Olean ° (Procter& Gamble Co., 9.13 31.00 Cincinnati, OH.) Malt Syrup(Hawkeye 5900, Quality 1.24 Ingredients Corp., Chester N.J.) KaomelFlakes (Loders Croklaan, 3.00 Channahon, IL.) Granulated Sugar (HollySugar Co., 5.00 Worland, WY.) Salt - TFC Purex (Morton 0.30International, Inc., Philadelphia, PA.) L-Cysteine HCl Monohydrate 0.04(Quality Ingredients Corp., Chester N.J.) Vitamin A, D₃, K₁ blend 0.060.07 (Watson Foods Co., West Haven, CT.) Flour - soft wheat (SiemerMilling 37.88 Co., Teutopolis, IL.) Fiber - insoluble wheat (Vitacel ®2.75 WF-600/30, J. Rettenmaier, Ellwangen/J, Germany) Fiber - soluble(Fibersol-2, Matsutani 3.20 17.00 Chem. Ind., Itami-city Hyogo, Japan)Isolated Soy Protein (Supro ® 661, 10.00 3.50 Protein TechnologiesIntl., St. Louis, MO.) Sodium Bicarbonate (Church & 0.95 Dwight Co.,Princeton, NJ.) Calcium Phosphate Monobasic 0.76 (Regent 12XX, Rhodia,Cranbury, N.J.) Sodium Aluminum Phosphate 0.76 (Levair, Rhodia,Cranbury, N.J.) Ammonium Bicarbonate (Church & 2.40 Dwight Co.,Princeton, NJ.) Wheat Gluten (Gluvital 21000, 2.00 Cerestar, Hammond,IN.) Whey Protein Isolate (BiPRO, 11.00 Davisco Food International,Inc., Le Sueur, MN.) Water 22.91 Cheese Powder (#2100078346, Kraft 23.93Foods Ingredients, Memphis, TN.) Cheese Flavor (#1030WYF, 2.00 EdlongCorporation, Elk Grove Village, IL.)

A single reference serving (30 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and the test results indicatethat the product's amino acid sources provide 30.5% of the product'stotal caloric content; that the product's fat sources provide 14.9% ofthe product's total caloric content; that the product's digestiblesaturated fat sources provide 7.8% of the product's total caloriccontent; and that the single reference serving contains 3.21 grams ofdietary fiber.

EXAMPLE 6

Cheddar cheese filled crackers containing rennet casein and having acrumb to filling ratio by weight of 1.5:1 and, on a 30-gram basis,containing at least 5 grams of protein having a quality of 1.0 CrumbFormula Filling Formula Ingredient weight percent weight percent 62DECorn Syrup (Quality 0.60 Ingredients Corp., Chester, N.J.) Olean ®(Procter & Gamble Co., 8.81 30.00 Cincinnati, OH.) Malt Syrup (Hawkeye5900, Quality 1.20 Ingredients Corp., Chester N.J.) Kaomel Flakes(Loders Croklaan, 2.20 Channahon, IL.) Granulated Sugar (Holly SugarCo., 5.40 Worland, WY.) Salt - TFC Purex (Morton 0.29 International,Inc., Philadelphia, PA.) L-Cysteine HCl Monohydrate 0.04 (QualityIngredients Corp., Chester N.J.) Vitamin A, D₃, K₁ blend 0.06 0.07(Watson Foods Co., West Haven, CT.) Whole Grain Flavor (Mane, 0.01Cincinnati, OH.) Flour - soft wheat (Siemer Milling 41.00 Co.,Teutopolis, IL.) Fiber - insoluble wheat (Vitacel ® 2.89 WF-600/30, J.Rettenmaier, Ellwangen/J, Germany) Fiber - soluble (Fibersol-2,Matsutani 1.25 16.00 Chem. Ind., Itami-city Hyogo, Japan) SodiumBicarbonate (Church & 0.92 Dwight Co., Princeton, NJ.) Calcium PhosphateMonobasic 0.73 (Regent 12XX, Rhodia, Cranbury, N.J.) Sodium AluminumPhosphate 0.73 (Levair, Rhodia, Cranbury, N.J.) Ammonium Bicarbonate(Church & 2.32 Dwight Co., Princeton, NJ.) Wheat Gluten (Gluvital 21000,1.93 Cerestar, Hammond, IN.) Whey Protein Isolate (BiPRO, 17.30 DaviscoFood International, Inc., Le Sueur, MN.) Rennet Casein (Main Street 9.65Ingredients, LaCrosse, WI.) Water 22.17 Corn Syrup Solids (M200, Grain8.50 Processing Corp., Muscatine, IA.) Cheese Powder (#2100078346, Kraft23.93 Foods Ingredients, Memphis, TN.) Cheese Flavor (#1030WYF, 2.00Edlong Corporation, Elk Grove Village, IL.)

A single reference serving (30 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and the test results indicatethat the product's amino acid sources provide 31.1% of the product'stotal caloric content; that the product's fat sources provide 17.4% ofthe product's total caloric content; that the product's digestiblesaturated fat sources provide 7.7% of the product's total caloriccontent; and that the single reference serving contains 2.86 grams ofdietary fiber.

EXAMPLE 7

Cheddar cheese filled crackers containing Fiberaid ® and having a crumbto filling ratio by weight of 1.5:1 Crumb Formula Filling FormulaIngredient weight percent weight percent 62DE Corn Syrup (Quality 0.62Ingredients Corp., Chester, N.J.) Olean ® (Procter & Gamble Co., 9.1331.00 Cincinnati, OH.) Malt Syrup (Hawkeye 5900, 1.24 QualityIngredients Corp., Chester, N.J. Kaomel Flakes (Loders Croklaan, 3.00Channahon, IL.) Granulated Sugar (Holly Sugar Co., 5.60 Worland, WY.)Salt - TFC Purex (Morton 0.30 International, Inc., Philadelphia, PA.)L-Cysteine HCl Monohydrate 0.04 (Quality Ingredients Corp., ChesterN.J.) Vitamin A, D₃, K₁ blend 0.06 0.07 (Watson Foods Co., West Haven,CT.) Flour - soft wheat (Siemer 42.73 Milling Co., Teutopolis, IL.)Fiber - insoluble wheat (Vitacel ® 3.00 WF-600/30, J. Rettenmaier,Ellwangen/J, Germany) Isolated Soy Protein (Supro ® 661, 6.00 3.50Protein Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church &0.95 Dwight Co., Princeton, NJ.) Calcium Phosphate Monobasic 0.76(Regent 12XX, Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate 0.76(Levair, Rhodia, Cranbury, N.J.) Ammonium Bicarbonate (Church & 2.40Dwight Co., Princeton, NJ.) Whey Protein Isolate (BiPRO, 11.00 DaviscoFood International, Inc., Le Sueur, MN.) Fiberaid ® (Larex Corp., 3.5017.00 White Bear Lake, MN.) Water 22.91 Corn Syrup Solids (M200, 8.50Grain Processing Corp., Muscatine, IA.) Cheese Powder (#2100078346,23.93 Kraft Foods Ingredients Memphis, TN.) Cheese Flavor (#1030WYF,Edlong 2.00 Corporation, Elk Grove Village, IL.)

A single reference serving (30 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and the test results indicatethat the product's amino acid sources provide 25.7% of the product'stotal caloric content; that the product's fat sources provide 14.3% ofthe product's total caloric content; that the product's digestiblesaturated fat sources provide 7.1% of the product's total caloriccontent; and that the single reference serving contains 3.51 grams ofdietary fiber.

EXAMPLE 8

Cheddar cheese filled crackers containing pea fiber and having a crumbto filling ratio by weight of 1.5:1 Crumb Formula Filling FormulaIngredient weight percent weight percent 62DE Corn Syrup (Quality 0.64Ingredients Corp., Chester, N.J.) Olean ® (Procter & Gamble Co., 9.3731.00 Cincinnati, OH.) Malt Syrup (Hawkeye 5900, Quality 1.27Ingredients Corp., Chester N.J.) Kaomel Flakes (Loders Croklaan, 3.00Channahon, IL.) Granulated Sugar (Holly Sugar Co., 5.75 Worland, WY.)Salt - TFC Purex (Morton 0.31 International, Inc., Philadelphia, PA.)L-Cysteine HCl Monohydrate 0.04 (Quality Ingredients Corp., ChesterN.J.) Vitamin A, D₃, K₁ blend (Watson 0.07 0.07 Foods Co., West Haven,CT.) Flour - soft wheat (Siemer Milling 43.80 Co., Teutopolis, IL.)Isolated Soy Protein (Supro ® 661, 6.16 3.50 Protein Technologies Intl.,St. Louis, MO.) Sodium Bicarbonate (Church & 0.97 Dwight Co., Princeton,NJ.) Calcium Phosphate Monobasic 0.78 (Regent 12XX, Rhodia, Cranbury,N.J.) Sodium Aluminum Phosphate 0.78 (Levair, Rhodia, Cranbury, N.J.)Ammonium Bicarbonate (Church & 2.46 Dwight Co., Princeton, NJ.) WheatGluten (Gluvital 21000, 2.05 Cerestar, Hammond, IN.) Whey ProteinIsolate (BiPRO, 11.00 Davisco Food International, Inc., Le Sueur, MN.)Pea Fiber (Centara III, Parrheim 4.10 17.00 Foods, Portage La Prairie,Manitoba, Canada) Water 21.45 Corn Syrup Solids (M200, Grain 8.50Processing Corp., Muscatine, IA.) Cheese Powder (#2100078346, Kraft23.93 Foods Ingredients, Memphis, TN.) Cheese Flavor (#1030WYF, Edlong2.00 Corporation, Elk Grove Village, IL.)

A single reference serving (30 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and the test results indicatethat the product's amino acid sources provide 25.5% of the product'stotal caloric content; that the product's fat sources provide 13.5% ofthe product's total caloric content; that the product's digestiblesaturated fat sources provide 6.9% of the product's total caloriccontent; and that the single reference serving contains 3.30 grams ofdietary fiber.

EXAMPLE 9

Cheddar cheese filled crackers containing at least 6.25 grams of soyprotein per 40 gram serving and having a crumb to filling ratio byweight of 1.5:1 Crumb Formula Filling Formula Ingredient weight percentweight percent 62DE Corn Syrup (Quality 0.58 Ingredients Corp., Chester,N.J.) Olean ® (Procter & Gamble Co., 8.47 30.00 Cincinnati, OH.) MaltSyrup (Hawkeye 5900, Quality 1.15 Ingredients Corp., Chester, N.J.)Kaomel Flakes (Loders Croklaan, 2.50 Channahon, IL.) Granulated Sugar(Holly Sugar Co., 4.33 Worland, WY.) Salt - TFC Purex (Morton 0.28International, Inc., Philadelphia, PA.) L-Cysteine HCl Monohydrate 0.04(Quality Ingredients Corp., Chester N.J.) Vitamin A, D₃, K₁ blend 0.080.07 (Watson Foods Co., West Haven, CT.) Flour - soft wheat (Siemer31.65 Milling Co., Teutopolis, IL.) Fiber - soluble (Fibersol-2, 5.7512.00 Matsutani Chem. Ind., Itami-city Hyogo, Japan) Isolated SoyProtein (Supro ® 14.83 18.00 661, Protein Technologies Intl., St. Louis,MO.) Sodium Bicarbonate (Church & 0.88 Dwight Co., Princeton, NJ.)Calcium Phosphate Monobasic 0.70 (Regent 12XX, Rhodia, Cranbury, N.J.)Sodium Aluminum Phosphate 0.70 (Levair, Rhodia, Cranbury, N.J.) AmmoniumBicarbonate (Church & 2.22 Dwight Co., Princeton, NJ.) Wheat Gluten(Gluvital 21000, 1.55 Cerestar, Hammond, IN.) Water 26.79 Corn SyrupSolids (M200, 11.50 Grain Processing Corp., Muscatine, IA.) CheesePowder (#2100078346, Kraft 23.93 Foods Ingredients, Memphis, TN.) CheeseFlavor (#1030WYF, Edlong 2.00 Corporation, Elk Grove Village, IL.)

A single reference serving (30 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and the test results indicatethat the product's amino acid sources provide 35.1% of the product'stotal caloric content; that the product's fat sources provide 13.9% ofthe product's total caloric content; that the product's digestiblesaturated fat sources provide 7.3% of the product's total caloriccontent; and that the single reference serving contains 2.52 grams ofdietary fiber.

EXAMPLE 10

Peanut butter filled crackers comprising rennet casein and having acrumb to filling ratio by weight of 1.5:1 and, on a 30-gram basis,containing at least 5 grams of protein having a quality of 1.0 CrumbFormula Filling Formula Ingredient weight percent weight percent 62DECorn Syrup (Quality 0.60 Ingredients Corp., Chester, N.J.) Olean ®(Procter & Gamble Co., 8.82 19.84 Cincinnati, OH.) Malt Syrup (Hawkeye5900, Quality 1.20 Ingredients Corp., Chester, N.J.) Peanut Oil(#022000, Ventura Foods, 0.58 Opelousas, LA.) Constant BehenicStabilizer (ADM, 0.40 Macon, GA.) Sugar 12X (Amalgamated Sugar Co.,13.80 Ogden, UT.) Granulated Sugar (Holly Sugar Co., 5.41 Worland, WY.)Salt - TFC Purex (Morton 0.29 International, Inc., Philadelphia, PA.)Iodized Salt (Morton International, 1.10 Inc., Chicago, IL.) L-CysteineHCI Monohydrate 0.04 (Quality Ingredients Corp., Chester N.J.) VitaminA, D₃, K₁ blend 0.06 0.05 (Watson Foods Co., West Haven, CT.) Flour -soft wheat (Siemer 41.04 Milling Co., Teutopolis, IL.) Fiber - insolublewheat (Vitacel ® 2.90 WF-600/30, J. Rettenmaier, Ellwangen/J, Germany)Fiber - soluble (Fibersol-2, Matsutani 1.26 8.93 Chem. Ind., Itami-cityHyogo, Japan) Sodium Bicarbonate (Church & 0.92 Dwight Co., Princeton,NJ.) Calcium Phosphate Monobasic 0.73 (Regent 12XX, Rhodia, Cranbury,N.J.) Sodium Aluminum Phosphate 0.73 (Levair, Rhodia, Cranbury, N.J.)Ammonium Bicarbonate (Church & 2.32 Dwight Co., Princeton, NJ.) WheatGluten (Gluvital 21000, 1.93 Cerestar, Hammond, IN.) Rennet Casein (MainStreet 9.66 3.80 Ingredients, LaCrosse, WI.) Water 22.09 ProcessedDe-fatted (20%) Peanut 51.50 Flour from US#1 Medium Runner Peanuts(Cargill Peanut, Dawson GA.)

A single reference serving (30 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and the test results indicatethat the product's amino acid sources provide 30.3% of the product'stotal caloric content; that the product's fat sources provide 18.0% ofthe product's total caloric content; that the product's digestiblesaturated fat sources provide 3.2% of the product's total caloriccontent; and that the single reference serving contains 3.17 grams ofdietary fiber.

EXAMPLE 11

Peanut butter filled crackers having a crumb to filling ratio by weightof 1.9:1 Crumb Formula Filling Formula Ingredient weight percent weightpercent 62DE Corn Syrup (Quality 0.62 Ingredients Corp., Chester, N.J.)Olean ® (Procter & Gamble Co., 9.12 15.30 Cincinnati, OH.) Malt Syrup(Hawkeye 5900 Quality 1.24 Ingredients Corp, Chester, N.J.) Peanut Oil(#022000, Ventura Foods, 1.80 Opelousas, LA.) Granulated Sugar (HollySugar Co., 5.60 Worland, WY.) Sugar 12X (Amalgamated Sugar Co., 15.80Ogden, UT.) Iodized Salt (Morton International, 1.10 Inc., Chicago, IL.)Salt - TFC Purex (Morton 0.30 International, Inc., Philadelphia, PA.)L-Cysteine HCl Monohydrate 0.04 (Quality Ingredients Corp., ChesterN.J.) Vitamin A, D₃, K₁ blend 0.06 0.03 (Watson Foods Co., West Haven,CT.) Flour - soft wheat (Siemer Milling 42.77 Co., Teutopolis, IL.)Fiber - insoluble wheat (Vitacel ® 3.00 WF-600/30, J. Rettenmaier,Ellwangen/J, Germany) Fiber - soluble (Fibersol-2, Matsutani 3.50 12.00Chem. Ind., Itami-city Hyogo, Japan) Isolated Soy Protein (Supro ® 6.00661, Protein Technologies Intl., St. Louis, MO.) Sodium Bicarbonate(Church & 0.95 Dwight Co., Princeton, NJ.) Calcium Phosphate Monobasic0.76 (Regent 12XX, Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate0.76 (Levair, Rhodia, Cranbury, N.J.) Ammonium Bicarbonate (Church &2.40 Dwight Co., Princeton, NJ.) Water 22.88 Processed De-fatted (20%)Peanut 53.97 Flour from US#1 Medium Runner Peanuts (Cargill Peanut,Dawson GA.)

A single reference serving (30 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and the test results indicatethat the product's amino acid sources provide 20.0% of the product'stotal caloric content; that the product's fat sources provide 18.2% ofthe product's total caloric content; that the product's digestiblesaturated fat sources provide 0.29% of the product's total caloriccontent; and that the single reference serving contains 3.20 grams ofdietary fiber.

EXAMPLE 12

Un-filled crackers Crumb Formula Ingredient weight percent 62DE CornSyrup (Quality Ingredients Corp., 0.62 Chester, N.J.) Olean ® (Procter &Gamble Co., Cincinnati, OH.) 9.13 Malt Syrup (Hawkeye 5900, QualityIngredients 1.24 Corp., Chester N.J.) Granulated Sugar (Holly Sugar Co.,Worland, 5.00 WY.) Salt - TFC Purex (Morton International, Inc., 0.30Philadelphia, PA.) L-Cysteine HC1 Monohydrate (Quality Ingredients 0.04Corp., Chester N.J.) Vitamin A, D₃, K₁ blend (Watson Foods Co., West0.06 Haven, CT.) Flour - soft wheat (Siemer Milling Co., 37.88Teutopolis, IL.) Fiber - insoluble wheat (Vitacel ® WF-600/30, 2.75 J.Rettenmaier, Ellwangen/J, Germany) Fiber - soluble (Fibersol-2,Matsutani Chem. Ind., 3.20 Itami-city Hyogo, Japan) Isolated Soy Protein(Supro ® 661, Protein 10.00 Technologies Intl., St. Louis, MO.) SodiumBicarbonate (Church & Dwight Co., 0.95 Princeton, NJ.) Calcium PhosphateMonobasic (Regent 12XX, 0.76 Rhodia, Cranbury, N.J.) Sodium AluminumPhosphate (Levair, Rhodia, 0.76 Cranbury, N.J.) Ammonium Bicarbonate(Church & Dwight Co., 2.40 Princeton, NJ.) Wheat Gluten (Gluvital 21000,Cerestar, 2.00 Hammond, IN.) Water 22.91

A single reference serving (30 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and the test results indicatethat the product's amino acid sources provide 29.8% of the product'stotal caloric content; that the product's fat sources provide 2.5% ofthe product's total caloric content; that the product's digestiblesaturated fat sources provide 0.6% of the product's total caloriccontent; and that the single reference serving contains 2.85 grams ofdietary fiber.

EXAMPLE 13

Peanut butter filled bars having a crumb to filling ratio by weight of1.5:1 Crumb Formula Filling Formula Ingredient weight percent weightpercent 62DE Corn Syrup (Good Food Inc., 0.62 Honey Brook, PA..) Olean ®(Procter & Gamble Co., 8.10 30.00 Cincinnati, OH.) Malt Syrup (Hawkeye5900 Quality 1.24 Ingredients Corp., Chester N.J.) Peanut Oil (#022000,Ventura Foods, 1.35 Opelousas, LA.) Sugar - White Satin (Amalgamated6.98 Sugar Co., Ogden, UT.) Salt - Shur-Flo Fine Flake (Cargil 0.30 0.82Inc., St. Clair, MI.) L-Cysteine GLC (Cain Foods Inc., 0.04 Dallas, Tx.)Vitamin A, D₃, K₁ blend (Watson 0.06 0.07 Foods Co., West Haven, CT.)Whole Grain Flavor (#F94270, Mane, 0.10 Wayne, NJ.) Flour - soft wheat(Siemer Milling 47.74 Co., Teutopolis, IL.) Fiber - insoluble wheat(Vitacel ® 2.50 WF-600/30, J. Rettenmaier, Ellwangen/J, Germany) Fiber -soluble (Fibersol-2, Matsutani 2.50 11.83 Chem. ind, Itami-city Hyogo,Japan) Isolated Soy Protein (Supro ® 6.00 661, Protein TechnologiesIntl., St. Louis, MO.) Sodium Bicarbonate (Church & 0.48 Dwight Co.,Princeton, NJ.) Calcium Phosphate Monobasic 0.38 (Regent 12XX, Rhodia,Cranbury, N.J.) Sodium Aluminum Phosphate 0.38 (Levair, Rhodia,Cranbury, N.J.) Ammonium Bicarbonate (Church & 1.20 Dwight Co.,Princeton, NJ.) Whey Protein Isolate (BiPRO, 6.00 Davisco FoodInternational, Inc., Le Sueur, MN.) Water 21.38 Processed De-fatted(20%) Peanut 49.93 Flour from US#1 Medium Runner Peanuts (CargillPeanut, Dawson GA.)

A single reference serving (40 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and the test results indicatethat the product's amino acid sources provide 27.2% of the product'stotal caloric content; that the product's fat sources provide 18.2% ofthe product's total caloric content; that the product's digestiblesaturated fat sources provide 4.1% of the product's total caloriccontent; and that the single reference serving contains 3.93 grams ofdietary fiber.

EXAMPLE 14

50/50 fruit/peanut butter filled bars having a crumb to filling ratio byweight of 1.5:1 Crumb Formula Filling Formula Ingredient weight percentweight percent 62DE Corn Syrup (Quality 0.61 Ingredients Corp., Chester,N.J.) Olean ® (Procter & Gamble Co., 8.03 15.00 Cincinnati, OH.) MaltSyrup (Hawkeye 5900 Quality 1.22 Ingredients Corp., Chester N.J.) PeanutOil (#022000, Ventura Foods, 0.68 Opelousas, LA.) Sugar - White Satin(Amalgamated 6.91 Sugar Co., Ogden, UT.) Salt - Shur-Flo Fine Flake(Cargil 0.30 0.41 Inc., St. Clair, MI.) L-Cysteine HCl Monohydrate 0.04(Quality Ingredients Corp., Chester N.J.) Vitamin A, D₃ , K₁ blend 0.060.03 (Watson Foods Co., West Haven, CT.) Whole Grain Flavor (#F94270,Mane, 0.10 Wayne, NJ.) Flour - soft wheat (Siemer 48.20 Milling Co.,Teutopolis, IL.) Fiber - insoluble wheat (Vitacel ® 2.48 WF-600/30, J.Rettenmaier, Ellwangen/J, Germany) Fiber - soluble (Fibersol-2,Matsutani 2.48 7.10 Chem. Ind., Itami-city Hyogo, Japan) Isolated SoyProtein (Supro ® 5.95 661, Protein Technologies Intl., St. Louis, MO.)Sodium Bicarbonate (Church & 0.47 Dwight Co., Princeton, NJ.) CalciumPhosphate Monobasic 0.38 (Regent 12XX, Rhodia, Cranbury, N.J.) SodiumAluminum Phosphate 0.38 (Levair, Rhodia, Cranbury, N.J.) AmmoniumBicarbonate (Church & 1.19 Dwight Co., Princeton, NJ.) Whey ProteinIsolate (BiPRO, 7.00 Davisco Food International, Inc., Le Sueur, MN.)Processed De-fatted (20%) Peanut 24.78 Flour from US#1 Medium RunnerPeanuts (Cargill Peanut, Dawson GA.) Water 21.20 Glycerine - Superol(Procter & 5.00 Gamble, New Milford, CT.) Fruit Puree (Low Aw, FruitFillings, 40.00 Inc., Fresno, CA.)

Additional Making Procedures

Fruit Filling Making

1. All of the soluble fiber (Fibersol-2), whey protein isolate (BiPRO),glycerin, and fruit puree are weighed and blended, using a Kitchen Aid(Model KSM90 Ultra Power) mixer set on speed setting #2, for 5 minutes.

2. The resulting fruit filling is stored until used.

A single reference serving (40 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and the test results indicatethat the product's amino acid sources provide 20.5% of the product'stotal caloric content; that the product's fat sources provide 13.0% ofthe product's total caloric content; that the product's digestiblesaturated fat sources provide 2.2% of the product's total caloriccontent; and that the single reference serving contains 2.88 grams ofdietary fiber.

EXAMPLE 15

Open filled peanut butter cracker bars containing 3 protein sources andhaving a crumb to filling ratio by weight of 1.5:1 Crumb Formula FillingFormula Ingredient weight percent weight percent 62DE Corn Syrup(Quality 0.61 Ingredients Corp., Chester, N.J.) Olean ® (Procter &Gamble Co., 8.95 23.00 Cincinnati, OH.) Malt Syrup (Hawkeye 5900 Quality1.22 Ingredients Corp., Chester N.J.) Natural Butter Flavor (Flavors of1.47 North America,Inc., Carol Stream, IL.) Processed De-fatted (20%)Peanut 49.00 Flour from US#1 Medium Runner Peanuts (Cargill Peanut,Dawson GA.) Sugar 12X (Amalgamated Sugar Co., 13.80 Ogden, UT.)Granulated Sugar (Holly Sugar Co., 5.49 Worland, WY.) Salt - TFC Purex(Morton 0.29 International, Inc., Philadelphia, PA.) Iodized Salt(Morton International, 1.10 Inc., Chicago, IL.) L-Cysteine HClMonohydrate 0.04 (Quality Ingredients Corp., Chester N.J.) Lecithin -Centrophase HR (Central 0.20 Soya Co., Inc., Fort Wayne, IN.) Flour -soft wheat (Siemer Milling 40.48 Co., Teutopolis, IL.) Fiber - insolublewheat (Vitacel ® 2.94 WF-600/30, J. Rettenmaier, Ellwangen/J, Germany)Fiberaid ®(Larex Corp., 1.47 9.00 White Bear Lake, MN.) Isolated SoyProtein (Supro ® 6.27 3.50 661, Protein Technologies Intl., St. Louis,MO.) Sodium Bicarbonate (Church & 0.74 Dwight Co., Princeton, NJ.)Calcium Phosphate Monobasic 0.59 (Regent 12XX, Rhodia, Cranbury, N.J.)Sodium Aluminum Phosphate 0.59 (Levair, Rhodia, Cranbury, N.J.) AmmoniumBicarbonate (Church & 1.86 Dwight Co., Princeton, NJ.) Whey ProteinIsolate (BiPRO, 2.69 Davisco Food International, Inc., Le Sueur, MN.)Water 19.40 Wheat Gluten (Gluvital 21000, 1.96 Cerestar, Hammond, IN.)Calcium Carbonate (USP AlbaGlos, 1.96 Specialty Minerals, Inc.,Bethlehem, PA.) Egg White Solids (Henningsen 0.98 Foods, Omaha, NE.)Constant Behenic Stabilizer (ADM, 0.40 Macon, GA.) Vitamin mix added to100 grams 0.80 of filling: (Components & percentage of each componentper 100 grams of vitamin mix listed below) Vitamin A, D₃, K₁ blend 39.15(Watson Foods Co., West Haven, CT.) Vit E alpha-tocopherol acetate 50%19.81 type CWS/F (Roche Vitamins, Parsippany, NJ.) (Vit B₁) ThiamineHydrochloride 0.75 (Roche Vitamins, Parsippany, NJ.) (Vit B₂) Riboflavin(Roche Vitamins, 0.82 Parsippany, NJ.) (Vit B₃) Niacin USP FCC 7.19(Roche Vitamins, Parsippany, NJ.) (Vit B₆) Pyridoxine Hydrochloride 0.96(Roche Vitamins, Parsippany, NJ.) (Vit B₁₂) 1% Trituration of Vitamin0.25 B₁₂ (Roche Vitamins, Parsippany, NJ.) Vitamin C ultra fine powder21.55 (Roche Vitamins, Parsippany, NJ.) Zinc Citrate Trihydrate (Tate &Lyle, 6.88 Decatur, IL.) Iron (reduced) (100%) (Roche 2.64 Vitamins,Parsippany, NJ.)

A single reference serving (40 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and the test results indicatethat the product's amino acid sources provide 26.20% of the product'stotal caloric content; that the product's fat sources provide 17.00% ofthe product's total caloric content; that the product's digestiblesaturated fat sources provide 0.20% of the product's total caloriccontent; and that the single reference serving contains 3.50 grams ofdietary fiber.

EXAMPLE 16

Direct extruded cheese filled snack product having a crumb to fillingratio by weight of 1.5:1 Crumb Formula Filing Formula Ingredient weightpercent weight percent Olean ® (Procter & Gamble Co., 31.60 Cincinnati,OH.) Kaomel Flakes, Loders Croklaan, 1.50 Channahon, IL.) Sugar 12X(Amalgamated Sugar Co., 2.00 Ogden, UT.) Salt - Flour Salt (Cargil Inc.,1.40 St. Clair, MI.) Instant Clearjel Starch (National 18.09 Starch &Chemical, Bridgewater, NJ.) Maltrin M100 (Grain Processing 4.05 Corp.,Muscatine, IA.) Baka Plus (National Starch & 4.86 Chemical, Bridgewater,NJ.) Onion Powder (Basic Vegetable 0.74 Products, Inc., Suisun, CA.)Fiber - soluble (Fibersol-2, 23.15 Matsutani Chem. Ind., Itami-cityHyogo, Japan) Isolated Soy Protein (Supro ® 15.00 3.50 661, ProteinTechnologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & 0.55Dwight Co., Princeton, NJ.) Whey Protein Isolate (BiPRO, 14.25 DaviscoFood International, Inc., Le Sueur, MN.) Yellow Masa (Lauhoff Grain Co.,53.31 Danville, IL.) Vitamin A, D₃, K₁ blend 0.03 (Watson Foods Co.,West Haven, CT.) Cheese Powder (#2100078346, Kraft 22.97 FoodsIngredients, Memphis, TN.) Cheese Flavor (#1030WYF, Edlong 3.00Corporation, Elk Grove Village, IL.)

Making Procedures

Dough Making

1. Each ingredient is weighed and then combined in a 150 lb (68.2 kg)horizontal ribbon blender.

2. Next, the mixture of ingredients is blended for 15 minutes to form adry dough mix and then transferred into a food grade container fortemporary storage.

Extrusion Process

1. The dry dough mix is added to the feeder bin (hopper) of a K-Tronloss in weight feeder, which is calibrated to 378 g/min (±5 g). Thefeeder transfers the dry mix to the pre-mixer of a Pavan single screwextruder (Model F70 Extruder Former).

2. In the pre-mixer, water is added at a rate of 0.37 lbs/min. (0.17kg/min.) while at ambient temperature.

3. The emulsifier, Panodan SD K (Danisco, Copenhagen, Denmark), is thenadded to the pre-mixer at a rate and temperature of 5 g/min. and 150° F.(65.6° C.).

4. The dough is then mechanically fed by the pre-mixer into the mainmixer where it is further mixed, cooled and moved toward the extrusionscrew.

5. At this point the single screw extruder pulls the dough into thescrew chamber where the dough is forced though a die housing to give itshape. The dough is then cut via rotating blades to produce individuallysized pieces.

Frying

1. The extruded product (extrudate) of Step #5 above is placed in afrying basket that is then placed into a 50 lb (22.7 kg) fryercontaining 100% Olean® at 350° F. (176.7° C.). The extrudate is freefried for 30 seconds and then submersed and fried for an additional 60seconds.

2. The extrudate is then transferred from the fryer to a paper towelwhere it is allowed to cool. The extruded product has approximately a20.3% Olean® content after frying.

Filling the Snack

1. After frying, random snack pieces are weighed to obtain an averageweight, which is about 1.1 g per snack piece.

2. A snack to filling ratio of about 1.5:1 is required to obtain thedesired nutritional profile, which requires about 0.73 g filling persnack piece.

3. The filling is added to the snack pieces using a spatula to force thefilling into the void spaces in the snack.

4. The filled snack pieces are seasoned with Nacho Seas seasoning (KerryIngredients, Beloit Wis.) by placing abut 100 g of snack pieces in aplastic bag containing excess seasoning, and shaking until the snackpieces are fully covered.

A single reference serving (30 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and the test results indicatethat the product's amino acid sources provide 26.30% of the product'stotal caloric content; that the product's fat sources provide 20.30% ofthe product's total caloric content; that the product's digestiblesaturated fat sources provide 0.95% of the product's total caloriccontent; and that the single reference serving contains 2.80 grams ofdietary fiber.

EXAMPLE 17

Potato crisps Crumb Formula Ingredient weight percent *Emulsifier Blend0.60 Wheat Starch Atex (ADM Co., Olathe, KS.) 6.30 Fiber - soluble(Fibersol-2, Matsutani Chem. 6.30 Ind., Itami-city Hyogo, Japan)Isolated Soy Protein (Supro ® 661, Protein 17.90 Technologies Intl., St.Louis, MO.) Potato Flour - (Basic American Foods, 33.70 Blackfood, Id.)Corn Flour - (Lauhoff Grain Co., Danville, IL.) 6.30 Water 28.90*Emulsifier is a blend of 85% olestra (Olean brand, The Procter & GambleCo., Cincinnati, OH), 12.75% Dimodan O distilled monoglyceride (DaniscoIngredients, Inc., New Century, KS), and 2.25% DHBM polyglycerol ester(Lonza, Williamsport, PA).

Making Procedures

Dough Making

1. The potato flakes, soy protein, Fibersol, wheat starch and corn flourare weighed, combined and put into a food processor (Waring Commercial)and mixed for 1 minute.

2. Water is heated to approximately 180° F. (82.2° C.) and combined withemulsifier, using a high shear mixer for 15 seconds. During this mixingprocess the temperature of the blend is dropped therefore, thetemperature is adjusted to 160° F.±5° F. (71.1° C.±2.9° C.) by heatingusing a microwave oven.

3. While the food processor is on, the liquid mixture of Step #2 aboveis combined with the dry ingredients of Step #1 above and the resultingmixture is mixed for 30 seconds.

4. Next the processor is stopped and its sides are scraped with aspatula to loosen any adhered material. The processor is then restartedand the mixture is mixed for another 30 seconds to form a dough.

5. The dough of Step #4 above is then transferred into a sealableplastic bag to minimize moisture loss.

6. Next, the dough is transferred into a 12-inch (30.48 cm) diametertwo-roll mill and roll milled to a thickness of 0.023-0.026 inches(5.84-6.60 mm).

7. Then, approximately 2 inch by 2.75 inch (5.08 cm by 6.98 cm)elliptical shapes are manually cut from the dough sheet.

Frying

1. The dough forms from Step #7 above are then fried in a 50 lb (22.7kg) oil capacity food service fryer (Frymaster) filled with 100% Olean®(The Procter & Gamble Co.) that is maintained at 375° F. (190.6° C.).

2. A stainless steel carrier is used to hold 6 elliptical shaped doughpieces in a saddle form during the frying in the oil for 9 seconds.

3. The resulting fried crisps are removed from the carrier and allowedto cool on a paper towel. The crisps have approximately a 23.5% Olean®content after frying.

Salting

1. The crisps of #3 above are placed on a shallow pan/tray that is thenplaced in an oven at 200° F. (93.3° C.) for 2 min.

2. The heated crisps are immediately transferred to a tared tray on atwo-place balance.

3. After being removed from the oven, salt is uniformly added over thecrisp's surface at a level of 0.8% by weight of the crisps. The saltmixture comprises 60% fine flake salt and 40% flour salt (Cargill Inc.,St. Clair, Mich.).

Seasoning

The crisps are then seasoned as follows:

1. A forced air oven is preheated to 200° F. (93.3° C.).

2. The crisps are placed on a shallow pan/tray that is placed in theoven for 2 min.

3. After being removed from the oven, the crisps are immediatelytransferred to a tared tray on a two-place balance and seasoning isuniformly added to the crisps' surface at a level of 5.553% of theweight of the crisps. The seasoning used is 99.037% sour cream & onionseasoning (Baltimore Spice, Baltimore, Md.) and 0.963% vitamin packcontaining vitamins A, D₃, K₁ (Watson Foods Co., West Haven, Conn.).

A single reference serving (30 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and the test results indicatethat the product's amino acid sources provide 34.2% of the product'stotal caloric content; that the product's fat sources provide 2.6% ofthe product's total caloric content; that the product's digestiblesaturated fat sources provide 1.1% of the product's total caloriccontent; and that the single reference serving contains 2.50 grams ofdietary fiber.

EXAMPLE 18

Peanut butter spread Filling Formula Ingredient weight percent Olean ®(Procter & Gamble Co., Cincinnati, OH.) 31.04 Sugar 12X (AmalgamatedSugar Co., Ogden, UT.) 16.00 Salt (Morton International, Inc., Chicago,IL.) 1.10 Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 5.36Itami-city Hyogo, Japan) Processed De-fatted (20%) Peanut Flour from36.43 US#1 Medium Runner Peanuts (Cargill Peanut, Dawson GA.) Vitamin A,D₃, K₁ blend (Watson Foods Co., West 0.07 Haven, CT.) Corn Syrup Solids(M200, Grain Processing Corp., 10.00 Muscatine, IA.)

Making Procedure

Preparation of Roll Milled Peanut Solids (De-fatted Peanut Flour)

Peanuts are roasted to a 36-37 L′ roast color and then ground in a Bauerconventional grinder to produce a nut paste of pumpable consistency. Themethod for determining L′ roast color values is disclosed in allowedU.S. patent application Ser. No. 09/511058 and in WO051449A1 both ofwhich are incorporated by reference. The nut paste is defatted by usinga mechanical press. The fat content of the defatted solids is 20%. Thenut solids are then milled to a mono modal particle size distributionusing a Lehmann mill (Model 4039).

Heating and Finishing

1. A jacketed Hobart (Model C-100-T) is preheated, 1 hour prior using,to a temperature of about 150° F. (65.6° C.).

2. All the ingredients, wet and dry, including the vitamins are weighed,combined and then mixed in the heated Hobart at speed setting #1 for 1hour.

3. Next, the mixture is cooled through the temperature range of 130°F.-140° F. (54.4° C.-60.0° C.) in about 10 minutes to ensure the propercrystallizing structure. This can usually be accomplished by ambientcooling for lab batch sizes.

A single reference serving (36 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and it is determined that theproduct's amino acid sources provide 26.0% of the product's totalcaloric content; that the product's fat sources provide 21.3% of theproduct's total caloric content; that the product's digestible saturatedfat sources provide 3.9% of the product's total caloric content; andthat the single reference serving contains 3.32 grams of dietary fiber.

EXAMPLE 19

SNACK CRISP Crumb Formula Ingredient g/100 g Salt (Kroger, Cincinnati,OH.) 0.88 Granulated Sugar (Domino Sugar Corp., New 45.80 York, N.Y.)Molasses - Grandma's (Mott's USA, Div. Of 1.28 Cadbury Beverages Inc.,Stamford CT.) Praline Flavor (McCormick, Hunt Valley, 0.10 MD.) Water25.86 Wheat Starch Atex (ADM Co., Olathe, KS.) 1.28 Isolated Soy Protein(Supro ® 661, Protein 8.16 Technologies Intl., St. Louis, MO.) SodiumBicarbonate (Church & Dwight Co., 1.04 Princeton, NJ.) Egg White SolidsDeb-el Foods Corp., 0.88 Elizabeth, NJ.) Xanthan Gum (Kelco Nutrasweet,Div. Of 1.00 Monsanto, St. Louis, MO.) Sugar Beet Fiber - Fibrex (MidAmerica Food 6.10 Sales Ltd., Northbrook, IL.) Fiberaid ® (Larex Corp.,White Bear Lake, 2.86 MN.) Whey Protein Isolate (BiPRO, Davisco Food4.76 International, Inc., Le Sueur, MN.) Total 100.00 Peanut Pieces -US#1 Medium Runner Peanuts 10.50 (Cargill Peanut, Dawson GA.) GrandTotal 110.50

A single reference serving (30 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and it is determined that theproduct's amino acid sources provide 19.50% of the product's totalcaloric content; that the product's fat sources provide 15.00% of theproduct's total caloric content; that the product's digestible saturatedfat sources provide 0.47% of the product's total caloric content; andthat the single reference serving contains 2.70 grams of dietary fiber.

EXAMPLE 20

Brownie Mix Dry Mix Shortening Pouch Pouch Formula Formula (total (totalIngredient grams) grams) Granulated Sugar (Domino Sugar Corp., New227.70 York, N.Y.) All Purpose Flour - soft wheat (Siemer Milling 135.20Co., Teutopolis, IL.) Isolated Soy Protein (Supro ® 661, Protein 74.40Technologies Intl., St. Louis, MO.) Salt - TFC Purex (MortonInternational, Inc., 5.30 Philadelphia, PA.) Praline Flavor (McCormick,Hunt Valley, 1.95 MD.) Sodium Bicarbonate (Church & Dwight Co., 0.11Princeton, NJ.) Fiberaid ® (Larex Corp., White Bear Lake, MN.) 52.70Cocoa (Hershey's Food Svc., Hershey, PA.) 51.10 Wheat Starch Atex (ADMCo., Olathe, KS.) 15.50 Wheat Gluten (Gluvital 21000, Cerestar, 6.20Hammond, IN.) Whey Protein Isolate (BiPRO, Davisco Food 31.00International, Inc., Le Sueur, MN.) Dextrose (ADM Corn Processing,Decatur, IL.) 6.20 Carageenan Gum TIC Gums, Belcamp, MD.) 0.65Shortening (Crisco ®, Procter & Gamble, 36.60 Cincinnati, OH.) Olean ®99.80 Vitamin A, D₃, K₁ blend (Watson Foods Co., West 0.70 Haven, CT.)

The resulting brownie mix system is analyzed according to the protocolsdisclosed in the “Analytical Protocols” Section of this application andthe Dry Mix Formula is found to contain 19.50% by weight of an aminoacid source, 1.50% by weight digestible fat, 0.90% by weight digestiblesaturated fat and 8.75% by weight dietary fiber. The ratio of shorteningto dry mix formula is found to be 0.23:1; the ratio of digestible fat tonon-digestible fat contained in the brownie mix system's shorteningpacket is found to be 1:2.73 and the ratio of digestible fat tonon-digestible fat for the brownie mix system is found to be 1:2.39.

Making Procedures

Mix Pouch Preparation Process

1. Weigh out and blend all dry ingredients together.

2. Seal in air tight moisture controlled pouch.

3. Weigh out the shortening and Olean®.

4. Seal into an air tight pouch.

5. Place both pouches in a carton.

Brownie Preparation

1. Open pouch containing dry ingredients and empty contents into a bowl.

2. Open pouch containing shortening ingredients and empty contents intothe bowl.

3. Stir in 2 eggs, ¼ cup water and ½ cup oil.

4. Mix with spoon until well blended (about 50 strokes).

5. Spread into greased pan.

6. Bake for 24-27 minutes in a 9×13-inch (23 cm×33 cm) pan at 350° F.(176.7° C.).

7. Cool completely before cutting.

A single reference serving (40 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and it is determined that theproduct's amino acid sources provide 19.90% of the product's totalcaloric content; that the product's fat sources provide 21.70% of theproduct's total caloric content; that the product's digestible saturatedfat sources provide 0% of the product's total caloric content; and thatthe single reference serving contains 2.70 grams of dietary fiber.

EXAMPLE 21

Apple Cinnamon Bar Formula Ingredient g/100 g Salt (Kroger, Cincinnati,OH.) 0.55 Granulated Sugar (Domino Sugar Corp., New York, N.Y.) 8.22Molasses - Grandma's (Mott's USA, Div. Of Cadbury 0.55 Beverages Inc.,Stamford CT.) Corn Syrup - Isosweet 100 (A. E. Staley Mfg. Co., Decatur,IL.) 10.28 Extruded Apple Pieces (Mariani Packing Co., Inc., 35.60 (SanJose, CA.) Glycerine - Superol (Procter & Gamble Co., Cincinnati,OH.)2.74 Supro Soy Nuggets (Protein Technologies Intl., St. Louis, MO.)13.71 Isolated Soy Protein (Supro ® 661, Protein Technologies Intl.,3.19 St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co., Princeton,NJ.) 0.82 Egg White Solids (Henningsen Foods, Inc., Omaha, NE.) 0.55Xanthan Gum (Kelco Nutrasweet, Div. Of Monsanto, 0.82 St. Louis, MO.)Emulsifier - Panodan SDK (Danisco A/S, Copenhagen, 0.55 Denmark)Fiberaid ® (Larex Corp., White Bear Lake, MN.) 7.41 Vanilla FlavorE9926756 (Mane Fragrances-Flavors, LeBar Sur 0.28 Loup, France) Cinnamon(McCormick, Hunt Valley, MD.) 1.02 Water 13.71

Making Procedure

Dough Making

1. The water, molasses, glycerine, corn syrup, and Panodan are weighedin a Hobart mixer bowl and mixed, using a Kitchen Aid mixer (ModelK45SS) with paddle, for 1 minute on speed #1.

2. Sucrose, dry flavor, fiber, protein, soda, starch, salt, egg whitesolids, cinnamon, and xanthan gum are weighed into a tared bowl linedwith a plastic bag.

3. Ingredients are shaken in the bag to mix the ingredients.

4. The dry ingredients from #3 are slowly added to the mix in the bowlfrom #1 above while the mixer is running on the lowest speed (3-5minutes depending on amount).

5. The soy crispies and extruded apple pieces are weighed, added to themixture from #4 above and the resulting mixture is mixed for 30 secondsat speed #2.

6. The resulting dough from #5 above is covered and allowed to rest for15 minutes.

Baking

1. The dough from Step #6 above is rolled between two pieces of aluminumfoil to a 0.5 inch (1.27 cm) thickness.

2. The sheets are then frozen at minus 40° F. (minus 40° C.) for 10minutes after which the top foil sheet is immediately peeled off.

3. The sheet is then placed on a baking sheet and baked at 300° F.(148.9° C.) for 12 minutes followed by baking at 250° F. (121° C.) for22 minutes. The foil is removed from the product within 30 seconds ofremoving the product from the oven and the product is placed in sealedcontainers when cool.

A single reference serving (40 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and it is determined that theproduct's amino acid sources provide 20.00% of the product's totalcaloric content; that the product's fat sources provide 4.10% of theproduct's total caloric content; that the product's digestible saturatedfat sources provide 0% of the product's total caloric content; and thatthe single reference serving contains 4.70 grams of dietary fiber.

EXAMPLE 22

Granola raisin bar with chocolate chips Formula Ingredient g/100 g Salt(Kroger, Cincinnati, OH.) 0.44 Granulated Sugar (Domino Sugar Corp., NewYork, N.Y.) 6.62 Molasses - Grandma's (Mott's USA, Div. Of Cadbury 0.44Beverages Inc., Stamford CT.) Corn Syrup - Isosweet 100 (A. E. StaleyMfg. Co., Decatur, IL.) 4.00 Corn Syrup - 42DE (A.E.Staley Mfg. Co.,Decatur, IL.) 4.28 Semi-sweet Chocolate Chips (Barry Callebaut,St-Albans, VT.) 15.13 Glycerine - Superol (Procter & Gamble Co.,Cincinnati,OH.) 2.21 Supro Soy Nuggets (Protein Technologies Intl., St.Louis, MO.) 11.04 Oats - 1 Minute (Quaker Oats Co., Chicago, IL.) 0.84Raisins - Airport Select Thompson Seedless 16.43 (Enoch Packing Co.Inc., Del Rey, CA.) Hearty Granola - Fisher (John B. Sanfilippo & Son,Inc., 12.23 Elk Grove Village, IL.) Isolated Soy Protein (Supro ® 661,Protein Technologies 5.59 Intl., St. Louis, MO.) Sodium Bicarbonate(Church & Dwight Co., Princeton, NJ.) 0.66 Egg White Solids (HenningsenFoods, Inc., Omaha, NE.) 0.44 Wheat Starch, Atex (ADM Co., Olathe, KS.)0.88 Xanthan Gum (Kelco Nutrasweet, Div. Of Monsanto, 0.66 St. Louis,MO.) Emulsifier - Panodan SDK (Danisco A/S, Copenhagen, 0.44 Denmark)Fiberaid ® (Larex Corp., White Bear Lake, MN.) 5.59 Vanilla Flavor,Nielsen-Massey Vanilla, Inc., Waukegan, IL. 0.22 Cinnamon (McCormick,Hunt Valley, MD.) 0.82 Water 11.04

Making Procedure

The making procedure is the same as that of Example 21, except chocolatechips, granola, and raisins are substituted for apple pieces in Step #5and oats are applied to surface after baking.

A single reference serving (40 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and it is determined that theproduct's amino acid sources provide 20.30% of the product's totalcaloric content; that the product's fat sources provide 19.10% of theproduct's total caloric content; that the product's digestible saturatedfat sources provide 1.37% of the product's total caloric content; andthat the single reference serving contains 3.00 grams of dietary fiber.

EXAMPLE 23

Brownie Formula Ingredient g/100 g Salt (Kroger, Cincinnati, OH.) 0.51Granulated Sugar (Domino Sugar Corp., New York, N.Y.) 7.53 Molasses -Grandma's (Mott's USA, Div. Of Cadbury 0.51 Beverages Inc., StamfordCT.) Corn Syrup - Isosweet 100 (A. E. Staley Mfg. Co., Decatur, IL.) 9.5Semi-sweet Chocolate Chips (Barry Callebaut, St-Albans, VT.) 16.93Glycerine - Superol (Procter & Gamble Co., Cincinnati, OH.) 2.54 SuproSoy Nuggets (Protein Technologies Intl., St. Louis, MO.) 21.26 Cocoa -Hershey's (Hershey Foods Corp., Hershey, PA.) 8.47 Chocolate Flavor462977 (Givaudan Flavors Corp., 0.64 Cincinnati, OH.) Isolated SoyProtein (Supro ® 661, Protein Technologies 1.88 Intl., St. Louis, MO.)Sodium Bicarbonate (Church & Dwight Co., Princeton, NJ.) 0.76 Egg WhiteSolids (Henningsen Foods, Inc., Omaha, NE.) 0.75 Xanthan Gum (KelcoNutrasweet, Div. Of Monsanto, 0.75 St. Louis, MO.) Emulsifier - PanodanSDK (Danisco A/S, Copenhagen, 0.51 Denmark) Fiberaid ® (Larex Corp.,White Bear Lake, MN.) 7.71 Vanilla Flavor, Nielsen-Massey Vanilla, Inc.,Waukegan, IL. 0.45 Vanilla Frosting - Betty Crocker (General MillsSales, Inc., 6.60 Minneapolis, MN.) Water 12.7

Making Procedure

The making procedure is the same as that of Example 21, except chocolatechips are substituted for apple pieces in Step #5, the soy crispies areground to a powder before addition, and cocoa is added to dryingredients in Step #2.

A single reference serving (40 grams) of the resulting product isanalyzed according to the protocols disclosed in the “AnalyticalProtocols” Section of this application and it is determined that theproduct's amino acid sources provide 20.40% of the product's totalcaloric content; that the product's fat sources provide 19.80% of theproduct's total caloric content; that the product's digestible saturatedfat sources provide 1.38% of the product's total caloric content; andthat the single reference serving contains 3.00 grams of dietary fiber.

What is claimed:
 1. A nutritionally balanced, traditional snack foodhaving a water activity of less than 0.90; and, comprising, on a singlereference serving basis: a) an amino acid source that provides at least19% of the total caloric value of said food; b) a fat that provides lessthan 30% of the total caloric value of said food; and c) a carbohydratethat provides the balance of the total caloric value of said food and atleast about 2.5 grams of dietary fiber, the fiber having a particle sizeof less than 150 microns and a water absorption of less than 7.0 gramsper gram of fiber.
 2. The traditional snack food of claim 1 wherein saidwater activity is less than 0.85, said fat provides less than 27% of thetotal caloric value of said food, and said food comprises an adjunctingredient.
 3. The traditional snack food of claim 1 wherein said aminoacid source provides at least 19% but less than 50% of the total caloricvalue of said food; and said carbohydrate provides from about 2.5 gramsto about 5.0 grams of dietary fiber.
 4. The traditional snack food ofclaim 1 wherein said amino acid and fiber sources are at least 75%active; and said fiber is selected from the group consisting of solublefiber having a viscosity of from 1 to 2 centipoise for a 10% solution at25° C., insoluble fiber having a particle size of less than 150 micronsand a water absorption of less than 7.0 grams per gram of fiber, andmixtures thereof.
 5. The traditional snack food of claim 1 having anamino acid score from 0.60 to 1.00.
 6. The traditional snack food ofclaim 1 wherein said fat comprises saturated fat and said saturated fatcomprises less than 18% of the total caloric value of said food.
 7. Thetraditional snack food of claim 6 wherein said saturated fat comprisesless than 10% of the total caloric value of said food.
 8. Thetraditional snack food of claim 1 comprising a material selected fromthe group consisting of non-digestible lipids, partially digestiblelipids, and mixtures thereof.
 9. The traditional snack food of claim 1wherein said food is a filled cracker, snack crisp, spread, potatocrisp, or brownie.
 10. The traditional snack food of claim 1 comprisingfluoride; sodium; potassium; and, on a 30 gram basis, from about 10% toabout 100% of the U.S. RDI of the vitamins A, D, E, K, C, thiamin,riboflavin, niacin, vitamin B₋₆, folate, vitamin B₋₁₂, biotin, andpantothenic acid and from about 10% to about 100% of the U.S. RDI of theminerals calcium, phosphorus, magnesium, iron, zinc, iodine, selenium,copper, manganese, chromium, molybdenum, and chloride.
 11. A mix systemfor producing the nutritionally balanced, traditional snack food ofclaim 1 said mix system comprising a mix that comprises: a) at leastabout 19.5% amino acid source; b) no more than about 1.5% digestiblefat; and c) a carbohydrate that provides at least about 8.7% dietaryfiber.
 12. The mix system of claim 11 wherein said amino acid and fibersources of said mix are at least 75% active; and said fiber is selectedfrom the group consisting of soluble fiber having a viscosity of from 1to 2 centipoise for a 10% solution at 25° C., insoluble fiber having aparticle size of less than 150 microns and a water absorption of lessthan 7.0 grams per gram of fiber, and mixtures thereof.
 13. The mixsystem of claim 11 wherein said mix comprises no more than about 0.9%digestible saturated fat.
 14. The mix system of claim 11 wherein saidmix comprises a material selected from the group consisting ofnon-digestible lipids, partially digestible lipids, and mixturesthereof.
 15. The mix system of claim 11 wherein said mix comprises amaterial selected from the group consisting of arabinogalactan fiber,beta-glucan soluble fiber, and mixtures thereof.
 16. The mix system ofclaim 11 wherein said mix comprises fluoride; sodium; potassium; and asufficient amount of vitamins and minerals to provide the finishedtraditional snack food with, on a 30 gram basis, from about 10% to about100% of the U.S. RDI of the vitamins A, D, E, K, C, thiamin, riboflavin,niacin, vitamin B₋₆, folate, vitamin B₋₁₂, biotin, and pantothenic acidand from about 10% to about 100% of the U.S. RDI of the mineralscalcium, phosphorus, magnesium, iron, zinc, iodine, selenium, copper,manganese, chromium, molybdenum, and chloride.
 17. The mix system ofclaim 11 comprising a separately packaged shortening that comprises amaterial selected from the group consisting of non-digestible lipids,partially digestible lipids, and mixtures thereof; and said mix systemhaving a ratio of separately packaged shortening to mix of less than0.2:1.
 18. The mix system of claim 17 having a ratio of digestible fatto total non-digestible lipids, partially digestible lipids, andmixtures thereof; of no more than about 1:2.4.
 19. The traditional snackfood of claim 1 comprising a material selected from the group consistingof arabinogalactan fiber, beta-glucan soluble fiber, and mixturesthereof.
 20. A mix system for producing the nutritionally balanced,traditional snack food for claim 1, said mix system comprising a mixthat comprises: a) at least about 19.5% amino acid source; b) no morethan about 1.5% digestible fat; and c) a carbohydrate that provides atleast about 8.7% dietary fiber, the mix system comprising a separatelypackaged shortening that comprises a material selected from the groupconsisting of non-digestible lipids, partially digestible lipids, andmixtures thereof, and said mix system having a ratio of separatelypackaged shortening to mix of less than about 0:2:1.
 21. The mix systemof claim 20 having a ration of digestible fat to total non-digestiblelipids, partially digestible lipids, and mixtures thereof of no morethan about 1:2:4.
 22. The nutritionally balanced, traditional snack foodof claim 1, wherein the dietary fiber comprises at least one ofcellulose, microcrystalline cellulose, bran, resistant starch, lignin,wheat fiber, pea fiber and mixtures thereof.
 23. The nutritionallybalanced, traditional snack food of claim 1, wherein the dietary fibercomprises at least one of oat bran, barley bran, psyllium,hemicellulose, carboxymethylcellulose, hydroxypropyl methylcellulose,methylcellulose, pectin, inulin, guar gum, locust bean gum, xanthan gum,gellan gum, gum arabic, gum tracacanth, gum karaya, arabinogalactan,beta glucan and mixtures thereof.